Pink Elephant Sugar Cookies

I struggle with sugar cookies every holiday season – they are either to thick and chewy or too thin and crispy. I finally found the perfect sugar cookie recipe, and thanks to Annie Eats, a new method for icing the cookies that yield professional looking results. Using a Pinterest inspiration, I placed the cookies in paper CD cases for party favors at a recent brunch we hosted (picture at the bottom).

Servings: 48 large cookies

Fresh
1 cup (two sticks) unsalted butter, room temperature
1 egg

Pantry
1 cup Confectioners’ sugar
1 tsp. vanilla extract
1-1/2 tsp. almond extract
2-1/2 cups flour
1 tsp. salt

Cream butter and sugar
In a large mixing bowl or stand mixer, cream butter and sugar for several minutes until well incorporated and smooth.

Add remaining ingredients
Add egg and mix until incorporated. Add vanilla and almond extracts and combine. Add flour and salt and mix until dough forms and is smooth.

Chill dough
Divide dough in half and roll each half into a 10-inch diameter circle. Wrap in wax or parchment paper and refrigerate until firm, approximately 1 hour.

Cut shapes
Remove dough from the refrigerator and roll to desired thickness, around 1/4-inch. Cut shapes and transfer shapes to parchment lined cookie sheets. Combine dough scraps, roll, and chill again to yield more cookies.

Bake and cool
When ready to bake, preheat oven to 375 degrees-F. Bake cookies on parchment paper-lined cookie sheets for approximately 8 minutes, turning cookie sheets half way through baking to ensure even baking. Remove cookies before they brown. Let cookies rest 2 minutes on cookie sheet before transferring to cooling racks to cool completely. Decorate as desired.

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