The Softest & Yummiest Sugar Cookies Ever
Last week I got together with my sister and our kids, and I thought it would be a fun idea to make sugar cookies and frost them. I have never found a solid and full-proof sugar cookie recipe where the cookies stayed soft. They have always been soft for the first couple minutes out of the oven, then after a bit they turn into rocks…and nobody (at least not me) likes rock-hard sugar cookies. I like cookies soft, chewy and I like them to stay that way for a few days. I’ve never had such luck when it comes to sugar cookie recipes. We always make them and frost them, then throw them away a couple days later because nobody is eating them. I didn’t want that this time, I wanted yummy cookies that I could take home and actually enjoy.
So my sister went on the hunt and found this recipe. We tried it, and oh.my.gosh. you guys! They were SO good! Not only was the dough extremely easy to roll out and handle (not too hard and not mushy or wet whatsoever), but they were SUPER simple to make. And what’s even better? They stayed soft for 4 days afterwards…like they-had-just-come-out-of-the-oven soft.
That was a week ago, and I have been craving them ever since. So, I made them again a few days ago and I wanted to show you how easy they are to make! So quick and fast, and I am sure you have all the ingredients already in your pantry. Oh, and another perk? You don’t have to chill this dough! It’s ready right after it’s all mixed together. Total bonus!
INGREDIENTS:
- 1 Cup unsalted butter, softened
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (this extract is optional, but adding it adds such a yummy flavor)
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour
*Before mixing ingredients, set your oven to 350 degrees
*First, mix together the butter (make sure it’s soft) and the sugar together until creamy.
*Next, add your egg and both extracts and mix again until ingredients have combined
*Now, get a separate bowl and add your flour and baking powder and mix well
*Once mixed, slowly add the dry mixture into the wet ingredients *slowly* until all are combined together
**Note that your dough will and should be stiff. If it’s too stiff take it out of the mixer, put it on your counter and knead it together (make sure your hands are wet if you need to do this). NOTE: Both times I have made this recipe the dough came out perfectly and I didn’t need to knead it.
Once you have your dough, put some flour on your countertop, get your rolling pin and start rolling away.
Don’t forget to get some fun cookie cutters. Totally bought mine from the dollar section from Target last week…this set of three was exactly $3. Yes, it was the best purchase I made that day. I just stare at them sometimes because they are rose gold and so pretty and darling.
When you have your pan ready to go with cookies waiting to be baked, put them in the oven for 6-8* minutes. (6 minutes worked perfectly for me. I found if I went over that they were a little harder than I’d like). Also, recipe says it makes 3 dozen, I found it to only make 2.
Once they are done, let them cool on your counter top or cooling rack, then get your frosting. You can obviously make it or buy some. I was going to make my own but was on a time crunch so I just used vanilla frosting and dyed it to make fall colors.
Frost and enjoy 🙂 Totally warning you though, you will want to eat either the entire bowl of dough or the entire batch of cookies. They are divine!
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