Simple Roll Out Sugar Cookie Recipe

Roll Out Cookie Recipe:

Ingredients

1 Cup Salted Butter-room temp
1 Cup granulated sugar
1 teaspoon vanilla extract½ teaspoon almond extract (the real stuff, no artificial)
1 egg
1 teaspoon baking powder*** -see notes below regarding spread
A pinch of salt
3 cups all purpose flour

Method
Preheat oven to 350 FIn the bowl of your mixer with paddle attachment cream butter and sugar until smooth, light and fluffy (about 3 minutes)

Beat in egg and extractsIn a separate bowl combine dry ingredients

Add a little at a time to wet ingredients

Mix until dough comes together and sides of mixer are clean (dough is all clinging to your paddle)

Remove dough and chill for about 45 minutes, you can chill longer, but you will have to let the dough sit out until it becomes workable, possibly 20-30 minutes, making sure it is still cool to the touch.

After 45 minutes, divide dough into workable batches. Roll out onto lightly floured surface. I usually roll my cookies to 3/8-inch thickness, you can use a rolling pin with guides, or I just use 2 pieces’ of doweling.

If you prefer, you can roll un-chilled dough between sheets of parchment or silicone mats, chill, then cut your shapes out of the chilled sheets. Whichever method works.

Cut your shapes and place on your parchment or silicone mat lined baking sheets. Try to keep the size of the cookie on each tray relatively close to ensure an even bake. After you have cut your shapes, if your dough is no longer cool, you can slip your pans into the freezer for approximately 3 minutes before putting in the oven.

Bake for 11-13 minutes. You are looking for the top of the cookie to be matte, no longer shiny and looks set. Let cool on tray for 4 minutes and then transfer to cooling rack until completely cooled.

Store in airtight container for up to two days before decorating. They do freeze well undecorated; I freeze in Ziploc freezer bags and pull out as needed.This recipe yields approximately 12-15 cookies depending on your size. 

*** This recipe as is does spread a bit, in order to battle this, I use perforated mats. To reduce or eliminate spread without mats, simply reduce or omit the baking powder. Adding a teaspoon of cornstarch to your flour mixture also helps. There are also lots of “no spread” recipes online if you choose to have a look before making a decision on your recipe. I prefer the recipe as is because I like the texture of the cookie better with the baking powder added. 

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