If you've been following our blog for awhile, it's no secret that I love baking. In the past I've written about some of my favorite recipes like; Lemon Pie, Pumpkin Cranberry Muffins and Ina's (yes we are on a first name basis) Cranberry Apple Cake. This time, I want to share my favorite sugar cookie recipe! Baking sugar cookies is a holiday favorite in our house, and I'm not just talking about Christmas, we use every holiday as an excuse to bake sugar cookies!
I've learned a few things when it comes to making sugar cookies. The most important thing I've learned is that if you want the cookies to keep their shape you MUST refrigerate the dough for a few hours or overnight before cutting them out. Although, I've found that if you refrigerate them for too long (more than overnight) you don't get that desired soft in the middle crisp on the outside cookie, the entire cookie will be more crisp.
The second thing I learned was that adding a small amount of almond extract really ups the flavor profile! I learned this from my go-to recipe (see below), which has this an option, but I'd say it's not an option at all - it's a must!
Lastly, I used to always frost my sugar cookies with a royal icing and then put sprinkles on them. Don't get me wrong, I love a frosted sugar cookie, but since making them with my son we switched to decorating them with sprinkles before popping them in the oven and skipping the frosting all together and I love them this way!
Here's my go-to recipe, courtesy of Sally's Baking Addiction:
My favorite way to enjoy one of these cookies is with a Festive Fig candle lit (this scent reminds me of baking!) and with a cup of holiday tea by Smith Teamaker. Happy holiday baking!