I started making a recipe for sugar cookies to roll out, cut and decorate with John Shea. We did that but in the end with the frosting and sprinkles on top it was too sweet, even for us. I think these taste better when made in cookie form so they’re not flat or crispy at all — but soft and chewy and so flavorful. We love these! Our neighbors do, too. You may want to bake these as gifts because watch out… they’re addicting!
Fresh eggs from our next door neighbors! We’re buying baby chicks from them this Spring to surprise the kids for Easter. Cam is already working on a mobile chicken coop and we hope to be able to have enough eggs to start giving back. I’m so excited!
The Best Sugar Cookies Ever
(makes 3-4 dozen)
1 C butter (or 200 grams), softened
1 egg yolk
1 1/2 C sugar
1-2 tsp pure vanilla extract
1 tsp pure almond extract
1 tsp baking powder
1/2 tsp salt
2 3/4 C flour
Make sure the butter is completely soft, though not melted. Stir in the egg and an egg yolk with the sugar and extracts. (I like flavorful cookies so I use two teaspoons of vanilla extract but you may prefer to just use one! I’ve tried it both ways; both are delicious! Also, softened butter and an egg yolk help keep the cookies fluffier, whereas melted butter and using egg whites help cookies to be flatter and crispier) Gently fold in the flour, baking powder and salt until fully combined. Cover the bowl and refrigerate for at least an hour.
Preheat the oven to 350 degrees F. I like to use a cookie scoop but you can just form the dough into a teaspoon-sized ball with your hands and place on a cookie sheet lined with parchment paper. Return the unused dough to the fridge inbetween batches. Bake for 8-12 minutes, depending on your oven. I bake mine for 8 minutes but our oven here works quickly. Slide the parchment paper off the pan with the cookies still on it, to cool. Sprinkle with sugar if you like an extra sweet cookie. You could also sprinkle these with gold or red or green sugar to make them more festive. Enjoy! I have another Christmas cookie recipe coming soon…