This is one of the best recipes I've made, and it was enormously successful when made as gluten free. This is my favorite sugar cookie recipe.
Source: thefoodcharlatan.com
1. In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes.
2. Add the softened cream cheese and continue to beat for 1 minute, until well incorporated.
3. Add the sugar and beat well, 1-2 minutes, until fluffy.
4. Add the eff, vanilla, and almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula.
5. Add salt, Xanthum Gum (if applicable) and flour and beat until just barely combined, scraping the sides and bottom again. So not stir too much or you will make your dough tough. The dough is pretty sticky.
6. Scrape the dough out onto a sheet of plastic wrap (or into a Ziplock or Tupperware). Cover or wrap tightly and put in the fridge for 2 hours (or overnight) or in the freezer for 1-2 hours. (If I'm in a hurry, I will split the dough in half and warp separately so that it will chill faster.)
7. When the dough is completely chilled, preheat the oven to 350 degrees F.
8. Line 2-3 baking sheets with silpat backing mats or parchment paper.
9. Prepare a work surface with a light dusting of flour.
10. If you have not already split the dough in half, do so now. Put any dough that you are not working with in the fridge.
11. Use floured hands to flatten out the dough a bit, then use a rolling pin to roll it and smooth it out a little bit. Do not go to crazy here, remember we want the cookies to be thick, about 3/8 inch. I actually busted out the measuring tape for this step. No crispy cookies, please!
12. Lightly dust your chosen cookie cutters with flour. Press firmly into the dough utilizing your space wisely. use your finger or a knife (depending on the shape) to wide away the excess flour/dough on the outer edge of the cookie cutter before pushing them out onto the pan. This helps you get clean lines.
13. Place the shaped dough on the prepared baking sheet. If you are using multiple cookie cutter shapes, bake all of the same shape on the same pan. Otherwise your smaller cookies will get over baked. Leave at least 1 inch between each cookie.
14. If you've taken long enough that shaped cookies are no longer chilled, place the baking sheet in the fridge or freezer for a couple of minutes.
15. Shape together the excess dough and knead it together one or twice (as little as possible), then roll it out again. Don't overwork the dough (it will get tough). Continue until the dough is gone. Refrigerate the dough as necessary. They should go into the over cool.
16. Baked the shaped cooking at 350 degrees for about 9 minutes for smaller cookies and 10-11 minutes for larger cookies. Do NOT overbake. You do not want the edges or tops brown at all. The cookies should be barely browned on the bottom. See photos.
17. Leave the cookies on the pan for 5 minutes, then immediately transfer to a large Tupperware and cover until they are completely cooled, and you are ready to frost.
18. Frost cookies. See "The BEST Buttercream Frosting for Sugar Cookies" recipe on the author's website.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 162 | ||
Calories from Fat: 86 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.1mg | 8 % | |
Sodium 24.6mg | 1 % | |
Potassium 24.5mg | 1 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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