Here's the recipe, as they have it in their book-
{our best bites} Sugar Cookies
If you're still searching for the perfect sugar cookie recipe, look no further! When rolled out thick and baked until justr golden around the edges, these cookies are soft and melt-in-your-mouth delicious, but they're also fabulous rolled thin and baked until golden brown and crispy. For best results, use a stand mixer for this recipe.
TIP: When baking, it's important to lightly spoon the flour into the measuring cups and then level with a knife. It's particularly important in this recipe, directly scooping out the flour with a measuring cup will result in dry, crumbly dough.
Ingredients:
1 c. real butter, no substitutes!
1 c. sugar
1 egg, extra large
1 1/2 t.
3 c. flour
1 1/2 t. baking poweder
1/2 t. salt
Directions:
- Cream butter and sugar until light & fluffy, about 2 minutes. Add in egg and the extract and mix to incorporate.
- In a separate bowl, combine flour, baking powder, and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
- To make the chilling and cutting process easier, roll the dough 1/4" thick between 2 sheets of parchment paper. Lay the sheet of dough flat on a cookie sheet and refrigerate for 30 minutes or place in the freezer for 15 minutes.
- Cut cookies in desired shapes. Bake in preheated 350* oven for 8-12 minutes on ungreased or parchment-lined baking sheet. For soft cookies, bake 8-10 minutes or until just set. For lightly crisp cookies, bake 10-13 minutes, or unti the edges are golden brown. If you're making large cookies, or ones with small parts or heavy frosting, you wil want to be careful because they might break when they're super soft,
- When the desired doneness is reached, allow to cool on the pans for about 5 minutes and then transfer to the cooling racks and let the cookies cool completely. Decorate as desired.
