This is a great recipe for making cookies when you don't plan it out ahead of time. There is no need to soften the butter and no chilling the dough for a few hours before you roll it. As you know by now, patience is not my specialty... especially when I get really excited about something. So I had to go right to work! This recipe also worked great for today, because it is a little smaller than my go-to sugar cookie recipe. I didn't need to swim in nerdy cookies... I just needed enough to show off my new cutters and bring a treat to the lab.
These are great cookies for decorating. They are sturdy and don't rise or spread much. So you can do your fancy decorating. I don't get too fancy, but I do have fun doing simple icing... and my consistency isn't always perfect, so a flat cookie is nice!
I Need Cookies Now - Sugar Cookies
1 cup cold butter, cut into chunks
1 cup sugar
1/2 tsp salt
2 tsp extract (I used vanilla and Princess Emulsion mixed, but you do what you like)
2 tsp baking powder
3 cups flour + more for rolling
- Preheat oven to 350 F
- In mixer, cream together butter, sugar and salt.
- When smooth and fluffy, add the egg and extract. Mix until smooth.
- In a separate bowl, stir together flour and baking soda.
- Slowly add flour mix to butter mix until incorporated. The dough will be slightly crumbly, but you should be able to bring it together with your hands.
- Place dough on floured surface and roll to about a 1/4" thick.
- Cut into desired shapes and place onto baking sheets. If you want really crisp edges, place in the freezer for 5 minutes. If you don't care, go ahead and bake!
- Bake at 350 F for 10-12 minutes. Cool on your baking sheet for a minute or two and then transfer to cooling rack