The Best Sugar Cookies In The World! – By Aunt Paul

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Today my Aunt came and decorated my hospital room! Woohoo, it’s Christmas in my room! I have the little Christmas tree that my Mom made me before she passed. We are not allowed to plug Christmas lights into the wall – hospital rules – so I found these tiny battery operated star lights that are perfect for my little tree!

Then Aunt Paul hung Santa’s clothesline across my dresser. It’s soooooooo freakin cute guys! It has Santa’s coat, hat, mittens, pants and even his long-johns! lol

I wish that I could take pictures of everything!

Do you know what else my Aunt brought? She brought a big box of her home-made cookies! That’s right everyone – come get your fix! lol

Here is her recipe for the best sugar cookies – EVER! Take it away Aunt Paul…

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Sugar cookies
3 dozen cookies depending on the size of your cookies
Set your over at 350 F
  • 1 Cup unsalted butter
  • 1 Cup granulated white sugar
  • 1 tsp. of vanilla extract
  • 1/2 tsp. of almond extract (optional) this year I’m going to add 1 Tbsp. of graded lemon and 1 tsp. of lemon extract.
  • 1 egg
  • 2 tsp. of baking powder
  • 3 cups of All-purpose flour

Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients.
The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter surface.
Wet your hands and finish off kneading the dough by hand
Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

I always use parchment paper or silicon sheet on my cookie sheets.

Sometimes I chill the dough, just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.
I hope you have fun baking – and eating these cookies! Happy baking!

3 thoughts on “The Best Sugar Cookies In The World! – By Aunt Paul”

  2. Pingback: Mom’s Shortbread Cookies – Plus Some Holiday Baking! | Lisa's " I have too much time on my hands" Site

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