This is my favorite sugar cookie recipe – it’s light, buttery, and rolls out and bakes well. Tomorrow I’ll give step-by-step instructions on how to decorate the butterflies shown above with royal icing. Today we’ll start with the cookie recipe, since they have to be baked and completely cooled before decorating.
1 Cup butter, softened
¾ Cup sugar
2 Tbsp milk
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
3 Cups flour
1. Cream together the butter and sugar until light and fluffy. Add the egg and mix well. Add the milk, vanilla, and almond. Add the baking powder, salt and flour.
2. Wrap the dough in plastic wrap and refrigerate for 1 or more hours.
3. Preheat oven to 375°F.
4. Break off ¼ of the cooled cookie dough and roll out on a lightly floured surface. Roll to about ¼ to ½ inch thick. Use cookie cutters to cut out shapes. Place on a cookie sheet. Once you’ve taken away the cutouts ball the dough back up and roll out again. While rolling out, use the least amount of flour necessary to prevent sticking. Incorporating a lot of extra flour will make the cookies tougher. Repeat until all of the dough is cut into shapes.
5. Bake for 5 to 7 minutes until the bottoms are a light, golden color.
6. Remove from the oven and transfer to a cooling rack. Cool completely before icing.
These cookies are even yummy without any frosting, but especially gorgeous with it. Stay tuned for tomorrow’s tutorial for transforming your plain cookie into a gorgeous butterfly.