History of The Sugar Cookie

There are several different theories about how the modern day sugar cookie came to be. The one that describes the sugar cookie that we in the U.S know today can be traced all the way back to the 1700s to a group of German Protestant settlers in the colony of Nazareth, Pennsylvania. The settlers created a “round, crumbly, butter cookie” which required only the most basic baking ingredients and was easily shapeable. The cookie’s easy of creation and simple yet irresistible taste made it a unanimous hit, so much so that it remained a vital part of Pennsylvania’s culture and history throughout the ages. On September 5, 2001, the Commonwealth of Pennsylvania established House Bill 1892, adopting the Nazareth Sugar Cookies as Pennsylvania’s official cookie – talk about a sweet ending!

Best Sugar Cookie Recipe

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YIELD: 3 dozen cookies

PREP TIME: 30 minutes

COOK TIME: 6-8 minutes

TOTAL TIME: 38 minutes

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!

INGREDIENTS:

1 Cup unsalted butter1 Cup granulated white sugar1 teaspoon vanilla extract1/2 teaspoon almond extract1 egg2 teaspoons baking powder1/2 teaspoon salt3 cups all purpose flour

DIRECTIONS:

Preheat oven to 350° F. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl combine baking powder and salt  with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

NOTES:

You can use salted butter (just out the 1/2 teaspoon salt). In the past I've omitted the salt and the recipe is fine. It is more bland but these cookies are made for frosting. If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes. You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.