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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen cookies 304g Recipe makes 4 dozen cookies) |
||
| Calories 1267 | ||
| Calories from Fat 447 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.7g | 76% | |
| Saturated Fat 30.1g | 150% | |
| Monounsaturated Fat 13.0g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 227mg | 75% | |
| Sodium 425mg | 17% | |
| Potassium 179mg | 5% | |
| Total Carbohydrate 190.3g | 63% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 100.9g | ||
| Protein 15.7g | 31% | |
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Ingredients
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temp
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla (or half vanilla and half almond extract)
Directions
1
Mix dry ingredients in separate bowl.2
Using stand mixer or hand mixer, beat butter and sugar until fluffy.3
Beat in eggs one at a time, scraping down bowl each time, then vanilla and/or almond extract.4
Add flour mixture gradually and mix at low speed until comes together.5
Turn out onto flat surface.6
Knead a couple of times just until smooth.7
Pat into a flat disk, wrap in plastic and chill until firm enough to roll, about one hour.8
Roll and cut as desired.9
Bake at 350 about 8-10 minutes on parchment-lined sheets.
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Featured Reviews for This Recipe
From: PumpKIM
On Dec 23, 2007
A really great sugar cookie. I used this recipe while I was babysitting yesterday and after an unknown about of cookies being consumed, the kid's parents thought she was never going to stop bouncing around from the sugar high she was on.
From: Chef #263673
On Sep 26, 2007
I make these cookies in the log fashion which has made these the most foolproof cookies I have made. Just make sure to keep to the baking time as that is crucial to have chewy, not crunchy, melt in your mouth cookies. I have halved and doubled this recipe with no problem. The logs freeze really well so consider making more than you need for the next time you dont have time to start mixing and chilling.
From: Chef #179510
On Dec 10, 2004
I don't bake much, but I was craving cookies the other day. I was happy to find a recipe in which I already had all of the ingredients at home. These were very tasty & my dh & I had a lot of fun decorating them. However, I didn't have any parchment paper. If you don't use parchment paper, I recommend removing the cookies from the pan before they cool off all the way. I found this out after my first batch stuck to the cookie sheet & I broke several of them trying get them off.
From: doggy momma
On Dec 17, 2004
These cookies came out very well, even though I accidentally mixed the sugar with the rest of the dry ingredients (I didn't read ahead to part 2) instead of with the butter. I used the almond and vanilla extracts together, and the flavor was great. I made these as Christmas cookies and I was concerned that they would get too hard because I decorated them and had to let the icing (cookie frosting #19649)dry before I could put them away. But I covered them with aluminum foil when I was done, and they turned out nice and soft. Everybody loved them.
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