My friend Amy is throwing a bridal shower for her soon-to-be sister-in-law. She asked me to make a cake and a few dozen sugar cookies for the affair.
No big deal, I’ve done cake. I’ve done sugar cookies.
I have my handy-dandy Betty Crocker Sugar Cookie Recipe.
Betty Crocker will never fail me, right?
I’ve made these cookies a hundred times. I made 2 batches on Sunday night, and this is what happened:
I almost cried.
I may have cried.
Steve was very calm. And excited that I had just made a double batch of sugar cookies that would NOT be leaving the house.
He recommended we try again, and so I did some research and found new hope.
This recipe had some good recommendations, so I tried it and…
It is perfect.
They are soft, delicious, and they don’t melt into a puddle of goo.
No Fail Sugar Cookies
6 cups flour
3 tsp. baking powder
1 tsp. salt
2 cups sugar
2 cups butter (4 sticks)
2 tsp. vanilla
This is a great recipe when using cookie cutters. It doesn’t spread! Your cookies will be the same shape after you bake them as they were before.
Cream sugar and butter until fluffy, about 5 minutes. Add eggs and flavoring. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.
Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat the process with scraps after cutting cookies.
Bake at 350 degrees for 8 to 10 minutes. Let cool on rack.
Coming up next: Pretty wedding cake cookies!