As I began my search for the perfect (for me) sugar cookies, there were a few criteria I wanted this recipe to meet. First, I wanted a dough that tastes UH-mazing! I wanted a dough that held its shape during baking, and produced a soft cookie. Probably most important to me was a dough that didn’t need to be chilled before it was rolled out. Really, who wants to wait for dough to chill? I can barely wait for the oven to pre-heat much less an hour for dough to chill in the fridge!
Where I found my basic recipe
There were a couple of recipe flops before I discovered The One. My go-to cookie blog and one of my big inspirations, The Adventures of Sweet Sugar Belle, has a basic sugar cookie recipe you can find here.
After making the recipe a few times I tweaked it a little so I can get the cookie results I’m looking for. Instead of using 2 tsp of baking powder, it’s cut down to 1 1/2 tsp. I found they don’t spread as much. I also use 1 1/2 tsp of almond flavoring. The first time I made the recipe I used 2 1/2 tsp of almond flavor and then wished I hadn’t. Have you ever heard the saying Too much of a good thing is no good? Well, that was probably said about almond flavoring in cookies. Maybe not, but it certainly applies.
Sweet Sugar Belle’s recipe calls for 2 1/2 – 2 3/4 cups of flour. I think I’ve used 2 3/4 cup every time. Converting all my dry ingredients into weight measurements gives me better control over the outcome of my product. A scale isn’t something everyone has in their kitchen, but it’s worth getting if you want consistent results for any baking. You can find the food scale I use here.
After making the recipe ‘mine’ I’m really happy with my results. I get nicely shaped cookies that are soft and flat. They freeze well and the recipe doubles easily. My favorite part of course, they are delicious!
My next post I’ll be going over supplies I love and can’t bake without.
I would love to hear your go-to recipe story!
Thanks for reading,