Bake It: Sugar Cookies

Iced sugar cookies are without a doubt my favorite cookie.  Or is it chocolate chip?  Ok...maybe there is a little doubt, but who can hate on a cookie.  Except oatmeal raisin.  Everyone can hate on those, blecchhhh!

Anyways, the kids' school held an ice cream social and bake sale fundraiser for the family of a 5th grade student diagnosed with Ewings-Sarcoma brain cancer.  I wanted to help out (besides of course, eating the ice cream), so I decided to bake up a batch of sugar cookies.  Perfect for the sale, and perfect for the chance to share them with you before the holidays.

The original recipe can be found here.  I don't know who Ella is, but I do know she is a sugar cookie genius.  I love this recipe for so many reasons.  It is simple, it rolls out like a dream, the dough doesn't puff or spread when baking, it doesn't change color, the texture is perfect, and of course they taste great without being too sweet.

Also, you can flavor these however you want.  I prefer almond, so that is what I am listing, but you can sub in all vanilla or lemon or orange zest or extract in its place.

Sugar Cookies

Makes about 30 average-sized cookies

106 cals / 6g fat / 11g carbs / 1g protein

1 cup butter (2 sticks), at room temp

1 cup powdered (confectioners) sugar

1 egg

1 1/2 tsp almond extract

1 tsp vanilla extract

1 tsp salt

2 1/2 cups flour

1.  Cream butter in a large bowl until lightened and fluffy.  Add powdered sugar and cream until well-mixed and fluffy, 2-5 minutes.  Add the egg, almond, and vanillas extracts and mix until well blended.  Add the flour and salt and beat until fully incorporated and dough is smooth looking, but sticky.

2.  Turn dough out onto wax paper and using floured hands, flatten into an even disk.  Wrap in wax paper and refrigerate at least 30 minutes, and up to 1 week.

3.  Heat oven to 375.  Remove dough from fridge (if dough is too cold/stiff let it sit out for 10-15 minutes and try again) and turn out onto a well-floured surface (use lots to prevent sticking), roll dough out to desired thickness (1/4 - 1/2 inch thick) and cut into desired shapes*.  Bake cookies on a greased cookie sheet 8-10 minutes, cookies should not brown.  Cool and decorate with icing,

*You can keep reforming and rolling and cutting the excess dough until you have used as much as you can.