BEST. Cookie. EVER.

For a long time now, I have been relentlessly searching for the perfect sugar cookie recipe. Many years ago, I ate a sugar cookie and loved it but had never been able to duplicate the flavor myself. Until now. Oh my goodness. Seriously, I will make these so much more often than Chocolate Chip which had been my favorite cookie for several years running. Because I’m a sharer, I’m going to share the recipe with you.

For all you New Year’s dieters out there, I’m sorry for tempting you with this. They are truly, delicious.
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I adapted the recipe from one in Dorie Greenspan’s book called, “Baking”, and her recipe is titled, “Grandma’s All-Occasion Sugar Cookies”.

2 cups all-purpose flour
scant 1/2 tsp KOSHER salt, omit the salt if you only have iodized or cut back to 1/4 tsp.
1/2 tsp baking powder
10 Tbs salted butter at room temp (yes, I said SALTED)
1 cup sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
2 tsps almond extract

In a medium bowl, mix together the flour, salt and baking powder.

With a mixer, (I used my kitchen aid stand mixer) beat the butter at medium speed until it is smooth. Add the sugar and beat again for 2 minutes. Add the large egg and the yolk and beat for a couple more minutes. Add the vanilla and the almond extracts. Turn the mixer off and add the flour in increments, mixing only until it comes together. Frankly at this point, I just grab a big wooden spoon and mix the flour in by hand because my stand mixer leaves all kinds of dry bits at the bottom otherwise. Don’t overmix the dough though, you don’t want your cookies to be tough.

On wax paper, divide the dough in half. you can roll it out into discs for cutting cookies or, if you’re like me and totally impatient with that kind of thing, just roll it into a tube shape so it looks like refrigerated cookie dough you can buy at the store. Let it chill in the fridge for a couple of hours then you can cut into shapes or slice and bake. Your choice!

Bake in a 325 degree oven for 8-12 minutes (depending on your oven) until they are done. The tops should not change color. They should still look pale when done.

Please make these and let me know what you think. The original recipe called for unsalted butter and 1 tsp of vanilla, no almond extract. I for one, love the combination of sugar and sweet hence the reason I used salted butter. Oh, and I didn’t have any unsalted butter in the fridge. 🙂

Make these cookies ASAP!!!

VanderbiltWife - Hello, cookie. You will be entering my mouth sometime soon. Maybe tonight!! MMMMM.

EC - V-DUB! hello, new mommy! How are you?

If you make them, please come back and tell me what you think. They come out soft and then crisp up as they “age”. If you know a way to make cookies and keep them soft, I’d love to know that, too.

My youngest won’t eat anything but soft cookies!

Joie de vivre - It’s so good to see you back blogging! These cookies look wonderful.

EC - Thank you! My New Year’s resolution is to blog here more!

Stephanie - Evie – if you put a piece of bread in with sugar cookies (like you do with brown sugar) it will keep them soft. 🙂

EC - Stephanie, SERIOUSLY?! I have never heard that before!!!! Wow, I’m going to make a batch this week and use your tip. Fantastic! You are Ryan’s hero because he really doesn’t like crispy cookies.

Stacey - Oh yummy…. those look delicious!

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