How to make Sugar Cookie Dough
What you are creating:
The perfect sugar cookie. It doesn't spread and is ideal for all your cookie projects!
Ingredients:
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2 cups unsalted butter
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2 cups bakers sugar
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2 eggs
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1 teaspoons vanilla extract
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2 teaspoons Lemon Extract (LorAnn Bakery Emulsions)
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5 1⁄2 to 6 cups all purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
Directions:
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In a 5qt mixer or a large bowl, cream the butter and sugar until fluffy. Add the eggs, mix. Add vanilla and Lemon extract, mix.
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In a separate bowl, mix the flour, baking powder and salt together. Gradually add to the butter mixture until incorporated. TIP: For 3D cookies it is best to hold back a bit on the flour (5 1⁄4 or 5 1⁄2 cups). Scrape bowl and mix until dough comes together.
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Wrap dough in plastic wrap and refrigerate for at least 1 hour.
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Roll out cookies on parchment paper, cut shapes leaving space between the cookies, then place the parchment paper with the cookies onto a cookie sheet.
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Bake cookies at 350 degrees in a regular oven or 300-325 degrees in a convection oven until golden brown around the edges.
Makes Approx:
3 Dozen 5" Cookies
Variations:
For flavor variations add any of the LorAnn Bakery Emulsions.
More dessert!
