Looking for a new sugar cookie recipe? this one checks a lot of boxes. Almond-y flavor? Check. Soft texture? Check. Won't spread? Check. In fact, this is the perfect recipe for when you need to use a dough that won't spread and distort the shapes in your cookies. You'll notice there's no leavening other than what's provided by the egg.
We're not sure this was needed for these cookies - we might have liked the shamrocks to spread a little to connect better. But we think these photos illustrate how well the dough keeps its shape.
This recipe requires chilling, so it's not a super quick one. But it keeps in the fridge for a few days, so there's no reason not to make the dough one night and do the cutting and decorating with the kiddos the next day or later. Like they'd wait. :)
You have the option of keeping the cookies plain, as shown, or decorating with crusting buttercream, royal icing, or a simple glaze. Feel free to add color to the dough as we did. And of course, sprinkles. You can always use sprinkles.
These cookies are best in the first couple of days if not iced; maybe 4 days if iced. We usually freeze half the cookies after we cut them out. Our preferred method: first freeze on a tray, then transfer frozen cookies to a zip bag. They will keep in the freezer for a couple of months and make it easy and fast to bake and decorate cookies with your family. Or just for you.
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