Blue Ribbon Sugar Cookies from the Semisweet Sisters

Blue Ribbon Sugar Cookies - made dough May 12, 2024 from The Semisweet Sisters

4 cups all-purpose flour

1/2 teaspoon baking powder

1 cup + 6 tablespoons unsalted butter, softened

1 1/3 cups granulated sugar

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract, optional

sugar for sprinkling

1. In a medium bowl, whisk together flour and baking powder; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2-3 minutes.
3. Add eggs and vanilla extract (and almond extract if using), mixing until combined.
4. Add dry ingredients in 3 additions, mixing on low speed after each addition, until combined and no floury streaks remain.
5. Portion dough into golf-ball-size dough balls and flatten slightly. Cover and chill for at least 30 minutes.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls. Bake 11-13 minutes or until edges are set and light golden brown and middles no longer look raw or shiny. 
7. Remove from heat and let rest on baking sheets for several minutes before transferring to wire rack to cool completely. 

As much as I like chocolate, I have to confess, when it comes to cookies and possibly even cakes, I tend to gravitate more towards sugar cookies and vanilla cakes. Good chocolate is rich and a little goes a long way. Good vanilla baked goods just makes me want to keep eating and keep the flavor going. So yeah, greed and gluttony probably play a role in my vanilla preferences.

These sugar cookies are exactly the type of cookie I enjoy the most: they're thick, they taste buttery and vanilla-y and their texture is just perfect. Slightly underbaked so they're dense rather than cakey. I know that's not everyone's preference but it's mine.

The key to good sugar cookies is the quality of ingredients. There is no strong flavor profile like chocolate or spices to overwhelm the cookie. The flavor relies on fresh butter (not margarine or "butter-flavored" shortening) and real vanilla extract. Please don't even side eye imitation extract.

Some people, who are not me, like almond extract. *shudder* Needless to say, I left it out of my baking and liked these (and any) cookies without it. If you need to bring cookies for a summer gathering, these work well since there isn't any frosting or chocolate chips to melt.