I'm not exaggerating, these are perfect. Growing up, I remember making sugar cookies with my grandma, which usually meant rolling the dough out pretty thin, cutting them into shapes, and when they'd emerge from the oven they looked poofy and nothing like the shapes we started with. It was always such a disappointment. I can't say I ever really enjoyed the taste of them either.
These sugar cookies are nothing like that. These sugar cookies are moist, crazy delicious, extra thick, they hold their shape and sharp edges, and in the seven years I've been making them, they turn out perfect every time—they're no-fail! You can even flavor them to match the mood of that season; maybe peppermint for Christmas, lemon for Easter, or pumpkin spice for the Fall. I've learned a few tips along the way that I think add up to the most delicious sugar cookie recipe you'll ever need. I hope you enjoy them as much as our family and friends do.
Perfect Sugar Cookies
Makes about 6 dozen 3" cookies, recipe can easily be halved
Ingredients:
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups butter, I almost always use Kerrygold Irish Butter
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pure almond extract* (the secret and important ingredient!), or another flavor extract like peppermint, lemon, orange, etc
*For a stronger, but not too strong, almond flavor omit the vanilla and use 2 teaspoons of almond extract. It's really good! Or, this is where you can experiment with seasonal flavors like peppermint extract or pumpkin spice.
