Perfect No Chill Sugar Cookies

• Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 large egg
  • 1 tsp. genuine vanilla extract (never imitation
  • ½ tsp. almond extract (never imitation
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 cups all-purpose flour

Found on mirlandraskitchen.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated white sugar
• 1 large egg
• 1 tsp. genuine vanilla extract (never imitation)
• ½ tsp. almond extract (never imitation)
• 2 tsp. baking powder
• ½ tsp. salt
• 3 cups all-purpose flour
• 2 cups salted butter, softened
• 2 pounds of powdered sugar
• ½ cup whipping cream (does not have to be heavy whipping cream)
• 1 Tbsp. real vanilla extract
• ¼ tsp. salt

Directions

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Dont chill the dough!!! Divide it into two balls and roll out to exactly ¼ thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. (I suggest a rolling pin with measuring disks.) Because you are not using much flour to roll the dough out you can continue to roll it out as many times as needed until all the extra is used up.
• Line cookie sheets with clean parchment paper space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be browning at all. They will be dead white but look set.
• As each pan of cookies is done I recommend gently lifting the parchment paper holding the cookies out of the pan and setting it on a cooling rack or allowing cookies to cool on baking sheets. Do not disturb the cookies until cool and set.
• In the bowl of a stand mixer with the whip attached beat butter until creamy. Add powdered sugar and beat on slow speed until incorporated. This is a good time to use a shield or throw a towel over the mixer.
• Add the cream, vanilla and salt. Beat on low speed until combined and then beat on medium-high speed for two - three minutes. The frosting will be fluffy and light. Taste for salt and vanilla if desired.
• Use at room temperature to frost cookies by spreading or piping.
• Leftovers can be saved in the fridge for a month of frozen for long term storage. This stuff is always great to have around!