No- Fail Sugar Cookies

The baseball cookies pictured below have been featured in a post on The Recipe Girl blog (with step by step instructions): Baseball Cookies. On another post, I detailed how to (step by step) make Soccer Ball cookies: Soccer Ball Cookies.

No- Fail Sugar Cookies

This is a wonderful recipe for decorator cookies of any type- the dough rolls out easily and the cookies turn out sturdy and delicious.

Yield: 5 dozen (3-inch) cookies

Prep Time: 45 min + chill time

Cook Time: 8 min

Ingredients:

2 cups butter, softened
2 cups granulated white sugar
6 cups all-purpose flour
3 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract (or desired flavoring- such as almond)
1 teaspoon salt

Directions:

1. In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Whisk together dry ingredients in a separate bowl, and add a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together.

2. Cover and chill for 1 to 2 hours (or see tips below).

3. Preheat oven to 350°F. Make sure you let your oven preheat for at least 1/2-hour before baking these or any other cookies.

4. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet for 8 to 10 minutes, or until just beginning to brown around the edges. (longer time for thicker cookies)

5. Gently remove cookies with a spatula and let them cool on wire racks.

Tips:

*KitchenGifts.com tip for rolling out dough without the mess: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness, then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Re-roll leftover dough and repeat the process. Add added bonus is that you are not adding any additional flour to your cookies.

*There are two icing recipes that work well with these cookies: Glace icing or Martha Stewart's Royal Icing

Source: RecipeGirl.com (via www.kitchengifts.com)

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Jessica Robinson wrote:

    Your sugar cookie recipe is amazing! I just finished making nearly 200 Easter bunnies! My grandmother always used almond extract in her sugar cookie recipe and her cream puff filling! Loving your recipe.

    • Lori Lange wrote:

      glad it was so successful for you!

  • Irene Munoz wrote:

    I have made these cookies quite a few times ,have had such great feedback from anyone that eats these cookies have even sold quite a few dozens people have so enjoyed them they order from me to bake them some I bake them almost every holiday this reciepe is a winner. Thank you for sharing it with us.

    • Lori Lange wrote:

      You’re welcome- I love this recipe too!

  • Debbie wrote:

    I make this recipe all the time and the cookies come out great each time and use both real vanilla and almond. The only problem I have is dry flour at the bottom of my bowl which I have to incorporate into the dough before putting into the refrigerator. I roll my cookies out on a floured board and then refrigerate for at least 15-20 minutes before baking so they are good and firm before baking. I quit cooling the dough for 1-2 hours before rolling because my dough was too hard for me to roll. I have folks who don’t eat their cookies for a week or so and say they are still fresh. I also send cookies over to my deployed Soldiers in Afghanistan so the cookies are 3-4 weeks old at that time and am told they are still tasty.

    • Lori Lange wrote:

      Happy to hear that this cookie recipe is a success for you!

  • Darcy76 wrote:

    I’m wondering if I can do half vanilla and half almond extract. I love almond flavor but worried 2 tsp would be too much? 

    • Lori Lange wrote:

      that would probably be fine!