Last month one of my awesome neighbors called me and asked for my absolute best sugar cookie recipe and I was very embarrassed to admit that I didn’t really have a great one.  I have a few in my recipe binder that I use every now and then, but truth be known I am always slightly disappointed with the result. After scouring pinterest for all of the “perfect sugar cookie” recipes I realized most of them weren’t much different then the ones I already had.  So what is a perfect sugar cookie?  In my perfect world a sugar cookie would be have to be super soft, but not brittle and it would have to hold its shape when using cookie cutters.  It would also be sweet enough to be eaten without frosting but not too sweet and above all the cookie dough must taste good!  I know there are some crazy folk out there that love a crisp and crunchy sugar cookie, if you are one of those people this recipe is not for you!  After three batches and a few trips to the store, alas! A fantastic, easy to make soft and chewy…scrumptious Sugar cookie!

Perfect Sugar Cookies
  1. 6 1/2 cups flour
  2. 1 tsp salt
  3. 1 tbsp baking powder
  4. 2 tsp baking soda
  5. 1/2 cup or one stick butter
  6. 1 cup butter flavored shortening
  7. 2 1/2 cups sugar
  8. 4 eggs
  9. 3/4 cup sour cream
  10. 1 tbsp pure vanilla extract (only the good stuff!)
  11. 1 tsp almond extract
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  1. In a large bowl stir together flour, salt baking powder and baking soda an set aside. In a different large bowl beat butter, shortening and sugar until light and fluffy. Add eggs, sour cream, and extracts and blend again until well combined. Mix in the dry ingredients and form dough into a ball. The dough will be a bit sticky, just wrap it in plastic wrap and refrigerate for at least 2 hours. (or in the freezer for 30 min if you are impatient like me)
  2. When ready to bake preheat oven to 375. Cut the dough in quarters and working with one quarter at a time roll the dough on a floured surface just over 1/4 of an inch thick and cut out desired shapes. Place on a baking sheet lined with parchment paper and bake for approx 8 minutes or until puffed and the dough looks dry . You don't want the cookie to turn brown on the edges but they are done at the first hint of goldness around the edges. Let cool and then frost with your favorite frosting. I use either Absolutely perfect buttercream or whipped cream cheese frosting.
  1. Now before I give you this recipe I must explain a few things. First is that I normally am not a big fan of shortening, but realized that my dearly beloved butter was not going to cut it if I wanted a thick cookie that didn't spread when baked. Second, the measurements are kind of odd and its a fairly big batch yielding around 4 dozen cookies depending on the size of cookie. You can divide it in half if you would like but you will have to get a bit technical with measurements if you do. I figured that most people making sugar cookies are making them for a crowd anyway. If you do decide to cut the recipe in half keep in mind that 1 cup equals 16 tablespoons which makes it easier to cut 3/4 of a cup in half because it would be 1/4 of a cup with 2 tbsp or 6 tbsp it is!
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