Sugar cookies!. In a small bowl, stir together flour, baking soda, and baking powder. Cream butter, shortening and sugar until light and fluffy. I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.

Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl. Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. You can cook Sugar cookies! using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Sugar cookies!

Prepare 6 tablespoons of soft unsalted butter.
Prepare 1/2 cup of sugar.
It's 1 of egg.
It's 1/2 teaspoon of pure vanilla extract.
Prepare 1 1/2 cups of all-purpose flour.
You need 1/2 teaspoon of baking powder.
You need 1/2 teaspoon of salt.

This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar. If you love sugar cookies, you'll also love our famous recipe for soft sugar cookies and our sugar cookie bars. Perfect Sugar Cookie Recipe is really just that- PERFECT. The cookies keep shape while baking, are soft and chewy, plus there is NO chilling!

Sugar cookies! instructions

Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla.
In another bowl, combine the flour, baking powder, and salt..
Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough..
Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour..
Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment.
Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Colour,as desired.
Ooooor you could dip them in chocolate and set them on parchment like I did mine..
Once dry place them in containers and tada! A beautiful sugar chocolate cookie platter..

This Sugar Cookie recipe is PERFECTION! In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg. Using an electric mixer, beat the butter and sugar until smooth. On a floured surface, roll the dough to ¼ inch thick.