This is my favorite recipe for sugar cookies. Its from an issue of Paula Deen’s baking magazine that I got a few years ago. The secret ingredient is almond extract. Here are the ingredients I used:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder (My baking powder and baking soda containers have plastic lids, but I refill them with baking soda and baking powder that I buy in bulk.)
- 1/2 tsp salt
Beat sugar and butter at medium speed with an electric mixer until creamy.
Beat in eggs, vanilla extract and almond extract.
In a separate bowl, whisk together flour, baking powder and salt.
Gradually add flour mixture to sugar mixture, mixing until combined.
Turn dough out onto a lightly floured surface and split in half (I froze one half for later). Roll out one half to about 1/4 inch thickness.
Cut out shapes with a cookie cutter. I used a heart shaped cookie cutter since I made these for Valentine’s Day. Put the cookies on a greased baking sheet. You can also use parchment paper. I used a Silpat. Bake the cookies for about ten minutes, or until the edges are lightly browned.
Transfer to a wire rack to cool completely. Enjoy! 🙂