Soft Sugar Cookies
November 26, 2013
- 1 cup butter at room temp
- 1 cup sugar
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- 1 tsp clear Mexican vanilla
- 1 tsp almond emulsion
Cream soft butter and sugar together really well using the paddle attachment. Add egg, almond and clear Mexican vanilla. Beat on high until fluffy.
Sift dry ingredients and mix in just until blended. Dough should be soft and hold together. Add a splash of milk if it’s still a bit crumbly.
Dust parchment paper with powdered sugar, roll out between 2 layers and chill dough for one hour. Cut with desired cookie cutter.
Bake on parchment paper @ 350* for 10 minutes. Do not overtake. Do not let edges brown. Take them out before they actually look done.