I woke up this morning, and remembered that there were just a couple of cookies left in the tin…goes great with coffee….kinda like a biscotti, right? And then, I learned from my friend that today, of all days, is the perfect reason to have a cookie with my coffee….especially a sugar cookie!
Today, my friends, is National Sugar Cookie Day!
Who knew?! Really, who knew?!
“It’s National Sugar Cookie Day! Today, we honor a cookie that is simple and straightforward, but totally delicious. Traditional sugar cookie recipes call for just six ingredients: sugar, flour, butter, eggs, vanilla, and baking powder.
Although sugar cookies by themselves can be quite plain, they are incredibly versatile. Use cookie cutters to create shaped sugar cookies, and top them with frosting or sprinkles. You can also make cookie sandwiches with two sugar cookies and fillings like marshmallow, melted chocolate, ice cream, or jam.
To celebrate National Sugar Cookie Day, make a batch of homemade sugar cookies to share with friends and coworkers. Provide a variety of interesting decorations and let everyone personalize their bite-sized dessert!” – from www.punchbowl.com
We made 4th of July sugar cookies last week….stars decorated with red, white, and blue…and I’m still eating them for breakfast. Still awesome too! So i figured I’d break out my most favorite sugar cookie recipe for you again in case you are in need of random holiday celebration reasons, here you go!
These cookies are amazing! Flaky like shortbread, hold their shape when cut with cookie cutters, and amazing whether you like them thin and crispy, or thick and soft. Hands down, the best recipe I’ve found. So good in fact, that my own mother has abandoned her life-long sugar cookie recipe in favor of this one.
Amazing Sugar Cookies
yield: about 75 medium cookies
- 24 ounces butter (softened)
- 20 ounces powdered sugar (sifted)
- 3 whole eggs, plus
- 1 egg yolk
- 1/2 ounce vanilla extract
- 1/4 ounce almond extract
- 6 1/2 cups flour
- With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
- Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
- Add a 1/3 of the flour, mix 1 minute.
- Add the next 1/3 of the flour, mix 2 minutes.
- Add the final 1/3 of the flour, mix 3 minutes.
- Refrigerate until able to be rolled out and cut into desired shapes. (if you’re using the dairy free version i told above, I’d refrigerate it AT LEAST 24 hrs before rolling out to make sure it really sets up.) Bake at 350 for 9-15 minutes depending on the size you cut them!)
Photo Source – I didn’t use our own cookie pictures, because I failed to take pictures since my kids decorated the entire batch, and red, white, and blue oft turned purple and less patriotic looking. You get the idea…