I posted a similar recipe before that I adapted from my aunt’s, but this time I decided to try out Amanda from iambaker.net’s recipe. I wasn’t up for adding frosting, especially considering these cookies are just so delicious when plain. I whipped up two batches that day, and I have to say that mixing this dough with a kitchenaid is ten times more satisfying than using a hand mixer.
Never before have I managed to create such a solid dough, it just mixes and incorporates everything so well!
Best item I own, by far.
Amanda’s Sugar Cookies
- 3/4 cups butter, softened
- 1 cup white sugar
- 2 whole eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp cream of tartar
- 1 tsp baking powder
- 1/2 tsp salt
- In a large mixing bowl, beat butter until fluffy, then gradually add in sugar until you achieve a smooth and creamy mixture
- Add eggs one at a time, beating well after each addition, then add in the vanilla and almond extract
- In a separate bowl, sift the flour, cream of tartar, baking powder and salt
- Add the flour mixture to the butter mix a cup at a time, beating at medium speed with the paddle attachment the whole time, mix until fully incorporated
- Drop the dough onto a large piece of cling wrap, fold it tenderly like you would clothe a baby (I even baby talked at it, the dough was so cute!) and refrigerate for at least an hour
- After you’ve showered, watched an episode or two of Community and dried your hair, (lol in other words: when you’re ready) roll out the dough on a lightly floured surface til it’s around 1/4 inch thick, cut out your cookie shapes and pop in the oven
- Bake at 180C for around 8-10 minutes.
Delicious! I brought a tupperware full of these cookies to work and they’ve been my perfect tea-time snack during the days.
Thanks, Amanda, for sharing this great recipe!