The Best Lofthouse Sugar Cookies #christmas #cookies

final 12 months, around this time, I published a recipe for perfect Frosted Sugar Cookies. That recipe is the recipe that I’ve been making for reduce-out sugar cookies for years. it is, surely, the most perfect sugar cookie recipe to use with all the ones fancy Christmas cookie cutters you have got taking up area in a drawer on your kitchen.

The cookies don’t spread. They don’t discolor. They stay tender and flavorful. It’s clean to make and work with the dough. It uses easy ingredients. I trust it virtually is the best recipe for cutout cookies. It looks as if lots of other oldsters consider me, due to the fact that recipe maintains to spike in popularity around holidays (and now i have people coming back for a 2d 12 months in a row telling me that it's miles their should make sugar cookie recipe).

INGREDIENTS

For the Cookies

• 1 cup screamour 
• 2 sticks (1 cup) butter, softened
• 1 3/4 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 6 cups all purpose flour
• 1/2 teaspoon salt (omit if using salted butter)
• 1 teaspoon baking soda

For the Frosting

• 4 cups powdered sugar
• 1 teaspoon vanilla, coconut, almond, or peppermint extract
• 2 sticks (1 cup) butter, softened
• 5 tablespoons milk
• Food coloring and sprinkles, optional

INTRUCTIONS

To make the cookies

1. Preheat oven to four hundred°. Line a baking sheet with a baking mat or parchment paper, set apart.
2. In a stand mixer fitted with a scraper/paddle attachment or in a big blending bowl using a hand mixer, cream together the butter and bitter cream until clean and light in colour.
3. add in the sugar, eggs, vanilla extract, and almond extract. mix till simply combined.
4. In a separate blending bowl, sift together the flour, baking powder, baking soda, and salt (if using). upload the dry elements to the moist in three additions—mixing well after every.
5. To form drop cookies: the use of damp hands, roll dough into 2″ balls and location 2″ aside at the organized cookie sheet. using a flat-bottomed glass dipped in water, press the cookie balls flat.
6. To shape rolled cookies: cover the dough and kick back for 20-half-hour. Roll out on a gently floured surface until 1/four″ thick. the usage of a biscuit cutter, cut cookies and area 2″ apart on the organized cookie sheet.
7. Bake cookies in preheated oven for 5-7 mins, until the cookies just begin to set up and the bottoms are lightly brown. without delay eliminate from cookie sheet and permit cool completely on a cooling rack before frosting.

To make the frosting

1. In a stand mixer outfitted with a scraper/paddle attachment or in a big mixing bowl the use of a hand mixer, cream collectively the butter and extract of choice until easy.
2. add inside the powdered sugar, 1 cup at a time, mixing until clean after every addition. add in the milk and meals colour, and beat until fluffy and clean. spread onto cooled cookies and at once sprinkle on sprinkles.

NOTES

like any sugar cookies, watch those like a hawk inside the oven! Sugar cookies pass from flawlessly smooth and achieved to overbaked in only a few blinks of an eye. You’re searching out the cookies to be just barely brown on the bottom, and the top to look “installation”. Err on the side of underdone! in any case, have you ever heard a person bitch that their cookie became too tender and soft? Nope.

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