This is a basic and nearly no-fail sugar cookie recipe that was given to me by a friend several years ago. It quickly became my go-to favorite because it’s so forgiving, and it’s inspired a larger than justifiable cooke cutter collection. In class this week we’ve made a Pate Sucrée, or Sweet Tart Dough- amazingly similar to this recipe- that we’ve used as a tart crust. I may post that one tomorrow for a little compare and contrast experiment.
- 1 1/2 cups butter, softened
- 1 3/4 cups sugar
- 3/4 tsp salt
- 5 eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 5 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3 tsp cream of tartar
- Cream butter, sugar and salt in a mixer until light.
- Beat in eggs, one at a time, and add vanilla and almond. Scrape sides of bowl as needed.
- Add flour, soda and tartar and mix just until uniformly combined. Overmixing will make dough tougher as it begins to develop gluten.
- Wrap with plastic and chill for 6-24 hours.
- Roll chilled dough into 1/4″ thickness on a lightly floured surface. Cut into cookies as desired.
- Bake at 350F for about 10 minutes or until set but barely golden on the edges.
- Let cool and decorate at your whim 🙂