Delicate Sugar Cookies

My Favorite Sugar Cookies

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.
Recipe Source: method adapted slightly from Good Things Catered

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain. 

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Peanut Butter Cookies

I recently tried this cookie recipe and fell in love. They are nice and peanut buttery and I love the addition of the chocolate chips.

1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup peanut butter, room temperature (creamy or crunchy)
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 Tbsp sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I actually prefer not to flatten them, but that's a personal preference), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Judy's Chocolate Chip Cookies

Chocolate chip cookies are my go to comfort food. In my opinion there is nothing better than fresh, warm chocolate chip cookies with a tall glass of cold milk. This is my aunt's recipe and is my absolute favorite.

1 Cup Shortening
3/4 Cup Brown Sugar
3/4 Cup Granulated Sugar
2 Eggs
1 tsp Baking Soda
1 Tbsp Hot Water
2 1/2 Cups Flour
1 tsp Salt
1 tsp Vanilla
1 Cup Chocolate Chips

Cream first four ingredients. Dissolve soda in water; then add to creamed mixture. Mix in flour and salt. Add vanilla and chocolate chips and optional ingredients. Drop by teaspoonful on cookie sheet and bake at 375 degrees for 8 to 9 minutes. Do not overbake. I like to add 1 tsp cinnamon, 1 cup walnuts, 1/2-1 cup coconut or mix semisweet and milk chocolate chips sometimes.