This recipe makes soft sugar cookie dough that is easy to cut into shapes and that doesn’t need to be chilled ahead of time, so it’s fast and easy. Total time from start to finish is less than an hour!
- 1 cup butter, softened
- 1 cup granulated white sugar
- 1 tsp vanilla extract
- 1 tsp almond extract (or anise extract)
- 1 egg
- 2 tsp baking powder
- 3 cups all purpose flour
Sugar cookie icing:
- 1/4 cup butter, softened
- 2 TBS milk
- 1 tsp almond extract (or anise)
- 1 1/2 cup powdered sugar
- Optional – food coloring if you want colored icing
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, then beat in extracts and egg.
In a separate bowl combine baking powder with flour, then add a little at a time to the wet ingredients. The dough will be stiff. If it’s too stiff for your mixer, turn out the dough onto a clean countertop. Wet your hands and finish off kneading by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Allow to cool completely before frosting cookies.
Yielded approximately 50 cookies of different shapes and sizes.
Recipe adapted from Katrina’s Kitchen blog.