Oh boy! As I’m sitting here trying to type this post, I have to keep running into the bathroom. Not for me, but to help Parker because he has the flu and can’t seem to stop throwing up. Poor kid. I’m a wee bit nervous because last time he had the flu, he was kind enough to share it with me. Does anyone know of some good anti stomach flu juju?
Anyway, with all the cookie recipes on my site, I realized the other day I have never posted a cut out sugar cookie recipe. Gasp! I love sugar cookies! I can never stop at just one, especially when they’re slathered in homemade buttercream frosting. Valentines is the one holiday I always make sugar cookies, so with it being only a few days away, I’m finally sharing my favorite sugar cookie recipe.
But before I do, I have a confession to make though. It’s been a few years since I’ve made homemade sugar cookies because we have fallen in love with the Betty Crocker Sugar Cookie Mix. It’s crazy good and the best part is I don’t even roll them out. I follow the “scoop” directions which makes them so fast to whip out. I actually had a friend ask me for my recipe after I took her a plate. I fessed up and told her it’s easy, you go to the store, buy a pouch of Betty Crocker Sugar Cookie Mix and follow the directions.
This recipe I’m sharing today is one of my favorites. When I do make sugar cookies, it’s my go-to recipe. They are buttery, tender, soft and have just a little bit of a soft-crispy chewiness. It’s a little different than most sugar cookie doughs in that it uses mostly powdered sugar rather than granulated sugar which make a super tender, soft cookie. It also makes the dough so soft and almost velvety and really simple to work with. I think one of the reasons I love them so much is because they remind me of the beloved Betty Crocker sugar cookies.
If you’re not a fan of almond, just trust me that it works in these cookies. The flavor is so subtle you honestly won’t even know it’s in there. It really just gives the cookies a rich flavor. Frost them with your favorite buttercream frosting, I’ve included my recipe below. These are so good. I won’t be surprised if they become your new favorite.
- 1 cup butter , softened
- 1 cup powdered sugar
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 egg
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- Pinch of salt
- 3 1/2 cups powdered sugar
- 1/2 cup butter, softened
- 2-3 tablespoons half-n-half or cream
- 2 teaspoons vanilla
- pinch of salt
- Food color, optional
Preheat oven to 325 degrees.
In bowl of an electric mixer, cream butter, sugars, extracts and eggs until light and fluffy (about 2 mins.).
Add flour, baking soda, cream of tartar and salt. Mix until well combined.
On a lightly floured counter, roll out 1/4" to 1/2" thick.
Bake on lined cookie sheet for 10-12 minutes, or until bottoms just barely turn golden brown. They will look slightly underbaked. Cool and frost.
In the bowl of an electric mixer, beat 2 cups of the powdered sugar, the butter, half-n-half, vanilla, and salt in the bowl until they are smooth and creamy, 2 to 3 minutes. Gradually add the remaining 1 1/2 cups powdered sugar and beat until the frosting is a good spreading consistency, scraping the sides and bottom of the bowl often (you made need to add more cream). Add food coloring if using. Mix well.
I linked up at: Buns in My Oven