- November 7, 2012
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I love cookies. And I might be a tad unusual in that I do not discriminate about what type of cookie I eat. If it’s a cookie, I am happy to eat it. But I am especially partial to a good soft sugar cookie. One that holds its shape really well when being rolled out using a cookie cutter. One that is delicately frosted with a killer frosting. Can you envision what I am getting at? The perfect cookie! Over the years I have tried so many cookie recipes trying to create the “perfect cookie.” I will tell you that this was no easy task! My waist line has particularly suffered. But alas, I have been victorious. And I am here to share my bounty with you.
Perfect soft sugar cookies:
3 sticks of unsalted butter
1/2 cup powdered sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla
Zest from one lemon
5-6 cups of flour
1 1/2 teaspoon salt
2 teaspoons baking powder
Preheat your oven to 400 degrees
Cream your butter and sugars together until light and fluffy. A minimum of four to five minutes. Add the eggs one at a time taking the time to ensure that they are each well incorporated before adding the next. Mix in the vanilla and lemon zest. Add the flour one cup at a time, again making sure it is well mixed in before adding the next. After five cups of flour add salt and baking powder. If your dough is still very sticky add remaining flour until the dough is smooth.
You can chill this dough, as you would traditional sugar cookies, but let us be honest. I don’t have time for that. I just go ahead and start rolling right away.
I like my sugar cookies to be a bit on the thicker side, so I roll them pretty thick. Somewhere between 1/4 of and inch and 1/2 of an inch. Use your cookie cutter of choice and then bake for 7 minutes and 30 seconds. You want the cookies to come out evenly cookies, without browning on the bottom.
Personally I could eat these just as they are, without any frosting. But seriously they are extra special when you add your favorite frosting. Enjoy them at your own risk!