Rolled sugar cookies ready for decorating. With a new method for mixing there’s no need to soften the butter or chill the dough before cutting out cookies!
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3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup cold Land O Lakes® Butter, cut into chunks
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine flour, baking powder and salt in small bowl; set aside.
Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.
Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
For directions to achieve a marbled look, follow the steps in The Royal Icing Technique You Need to Know This Holiday Season.
If planning to cut with intricate cutters, chill dough 30 minutes before rolling and cutting. This ensures your cookies will hold their detailed shape.
A charcuterie board inspired Christmas Cookie tray complete with cookies, candy and Hot Buttered Rum. Cue the Christmas music.