Bella’s Sugar Cookie Recipe

MAKING THE DOUGH (30 MIN)

COOKIE RECIPE:

• 1 cup (or 2 sticks) of butter – softened
• 1 cup sugar
• 1 egg
• 1 ½ tsp flavor, vanilla, almond, lemon
• 2 ¾ cup Flour (+ a little extra for rolling)
• ½ tsp. salt (omit if using salted butter)
• Yields 18-24 cookies (varies on size and thickness of cookie)

(This recipe can be doubled in most 5Qt mixers. I have heard of some tripling it in a 7-8Qt mixer. Just listen to your motor for any sign of strain. You don’t want to burn it out!)

1. Cream together 1 cup softened butter (I leave it out for an hour before mixing) and 1 cup sugar until blended and light and fluffy.
2. Add 1 egg and 1 ½ teaspoon flavoring and incorporate (I like to use LorAnn’s emulsions because the flavor does not bake out. Butter Vanilla is my favorite).
3. Add flour one cup at a time.
4. Mix on low just until incorporated. Overmixing can result in a tougher cookie.

**When mixing, cream butter and sugar together until fluffy. Then add egg and flavor until incorporated. 

**Don’t over flour your recipe. Spoon (don’t scoop) flour into your measuring cup. Then add one cup of flour to the dough at a time. Don’t over mix your flour – it will result in a tougher cookie.

STORING THE DOUGH:

Wrap dough in plastic wrap. Flatten out the dough. Don’t chill in a ball shape, but rather a flattened brick for easy rolling. Chill dough for at least 2 hours. Not only will the dough be easier to roll, but the ingredients will mingle for a better flavor. Use your chill time to sketch out and plan cookie designs ahead of time. If you’re new to decorating, plan 2-3 designs to keep your project manageable.

1. Pre-heat oven to 350 degrees. (ovens vary, so test your recipe and baking temps!!!)
2. Bake for 11-13 minutes. (baking times also vary, so test your recipe and baking times!!!) Cookies should just barely be a light brown on the edge.
3. Cool cookie completely before decorating!

Bake similar sized cookies together for even browning. A mini cookie baked next to a jumbo sized cookie might result in varied doneness. Cookies keep their shape best if dough is chilled before rolling and again for 10-20 minutes after they are cut (before baking). 

**Oven temps and baking times mentioned in the video are suggested for home/residential ovens. But these times vary, so definitely watch your cookies and look for light golden brown edges to indicate they are done!

STORING AND FREEZING COOKIES:

I have frozen both decorated and undecorated cookies with success. I use a freezer quality bag and keep my freezer free of any funky smells (again, Arm & Hammer baking soda is helpful).

When I freeze decorated cookies, I allow 18 hours of dry time for the icing before packing and freezing. I wrap cookies individually and then put them in the freezer bag. When I take them out, I allow the cookies to come to room temp before opening the bag. This prevents condensation from forming in the bag and causing any icing issues. If you’re uncertain about freezing cookies, do a tester. I bet you can’t tell the difference!