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You would think that the perfect sugar cookie would be a simple thing. But, for some reason, some people can make the perfect Sugar Cookie and some cannot.
Follow this recipe and you will one of the favored ones that get asked to make them every year!
Quick note, the dough needs to reset for 12-24 hours so plan accordingly.
Ingredients:
- Cookies:
- 1 1/2 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Granulated sugar
- Glaze & Toppings:
- 1 cup powdered sugar
- 1/4 cup water
- Food coloring
- Sprinkles
Directions:
- Cookies:
- Mix powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate overnight.
- Heat oven to 375 and grease cookie sheet.
- Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes. Place on cookie sheet and sprinkle with granulated sugar.
- Bake 5 minutes, or until cookies appear just set. If they brown at all it has cooked too much. Remove from cookie sheet and cool on wire rack.
- Glaze & Toppings:
- In small bowl, whisk the powdered sugar and water together. Split into 2 batches and add a drop or two of your favorite Christmas color food dye.
- Dip cooled cookies into glaze one at a time and place back on wire rack. Cover with sprinkles and let cool until glaze has hardened.
Notes:
- Call Kristine or Aunt Tricia with any questions. Do NOT let Daniel do the sprinkles.
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