Best Sugar Cookies Recipe

INGREDIENTS

FOR THE COOKIES

• 3 cups cake flour 360 grams, plus extra for dusting
• 2 teaspoons baking powder 8 grams
• ¼ teaspoon kosher salt
• ½ cup unsalted butter 113 grams (1 stick)
• ½ cup vegetable shortening 92 grams (½ stick)
• 1¼ cup granulated sugar 250 grams
• 2 large eggs 100 grams
• 2 teaspoons pure vanilla extract 8 grams
• ¼ teaspoon almond extract 1 gram

FOR THE ICING

• ½ cup salted butter 113 grams (1 stick)
• ½ cup vegetable shortening 92 grams (½ stick)
• 1 teaspoon pure vanilla extract 4 grams
• 3 cups powdered sugar 339 grams
• 4 tablespoons heavy cream 57 grams
• 2 tablespoons rainbow sprinkles 24 grams, for decorating

EQUIPMENT

• Kitchen Scale (optional)
• Baking Sheet
• Stand Mixer
• Cookie Portion Scoop

Instructions

FOR THE COOKIES

• Line a baking sheet with parchment paper and lightly dust with flour. Set aside.
• In a large bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups cake flour,2 teaspoons baking powder,¼ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar.½ cup vegetable shortening,½ cup unsalted butter,1¼ cup granulated sugar
• Add the eggs and extracts, scraping down the sides of the bowl if needed.2 large eggs,2 teaspoons pure vanilla extract,¼ teaspoon almond extract
• Slowly add the flour mixture to the butter/sugar mixture. Mix to combine.
• Using a 2 tablespoon cookie scoop, make dough balls and place them 4 inches apart on the prepared baking sheet.
• Dust the top of the dough balls with flour and press flat with a flat-bottomed cup until all cookies are ¼-inch thick.
• Chill for 1 hour to prevent spreading while baking.
• While the cookies chill, preheat oven to 350°F.
• Bake the cookies for 12 minutes. Cookies are done when the tops are firm. You don’t want this type of sugar cookie to brown on the edges.
• Cool completely before icing and adding sprinkles.

FOR THE ICING

• In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and shortening until light and fluffy.½ cup salted butter,½ cup vegetable shortening
• Add the vanilla extract and 2 cups of the powdered sugar. Mix to combine.1 teaspoon pure vanilla extract,3 cups powdered sugar
• Add the heavy cream and mix until the icing has reached a smooth consistency.4 tablespoons heavy cream
• Add remaining powdered sugar.
• Ice cooled cookies and add sprinkles!2 tablespoons rainbow sprinkles

NOTES

• You can leave out the almond extract if you prefer.
• These cookies can easily be made to fit a theme or holiday with a little food coloring and festive sprinkles to match the occasion!
• Make sure butter is room temperature before beginning this recipe. Cold butter will not cream well and warm or melted butter will make a sticky mess!
• Store cookies in an airtight container to avoid them drying out. Once icing has set, place sheets of wax or parchment paper between layers of cookies for easy storage.
• A paddle attachment worked very well for both the dough and the icing for this recipe! I quickly washed the bowl and paddle while the dough was chilling so it would be ready to whip up the icing.
• Turn these cookies into cookie sandwiches by spreading the homemade icing on the underside of a cookie, then sandwich it with another cookie!

Storage: Store sugar cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.