a recipe for sugar cookies

How To Make The Best Sugar Cookies

it's cookie season y'all that time of,year where you're making a whole lot of,cookies around the holiday season is,there anything more iconic than sugar,cookies we're going to give you our,tasty tested sugar cookie recipe,complete with everything you need to,have some darn good sugar cookies this,holiday season,all right so let's get started so we're,going to make our dough first we're,going to use room temperature softened,butter listen that is not melted butter,melted butter is not the same and we go,we want a really pale color so that's,why we're using white sugar here and,this is a secret ingredient i know it,doesn't look like cream cheese but it is,cream cheese and this is going to give,us a little bit of like a savory flavor,and a little bit of tanginess as well,what we're trying to do is cream the,sugar and the butter together so if,you're feeling a lot of granules when,you stick your finger in there that's,not good we're trying to kind of almost,dissolve the sugar in the butter so,we're going to whip these together for,about five minutes they're going to be,much paler in color when we're done it's,going to be much fluffier so like you'll,see a visual change that's just whipping,in air to that butter and sugar,and then don't forget to scrape down,your bowl to make sure that you are,incorporating all the ingredients,equally,so now you can see we've got a really,great,creamed butter and sugar we're good to,go at this point we're gonna add one egg,two egg yolks,and our second secret ingredient is a,combo of extracts i think like vanilla,is pretty common in sugar cookies but we,are going to add a little bit of almond,extract as well a little bit goes a long,way it's a pretty powerful flavor but it,really adds something extra to these,sugar cookies and it's really delicious,like you're going to taste the,difference,and to that we just want to make sure,that all that liquid is well,incorporated into the butter and sugar,so once we have the liquids well,incorporated we're gonna add a little,bit of kosher salt here again not to,make it salty just to be a flavor,enhancer and balance out that sweetness,and so now we've got that in there we're,gonna add our all-purpose flour and next,goes in a little bit of baking powder,and this ingredient is our third little,secret ingredient for this recipe cream,of tartar cream of tartar is actually,what's left over in the barrel after,wine making and it's basically like just,an acidic ingredient so you're adding,this and this is going to help with a,few things it's going to give us like a,really cool texture in the end and it's,also going to prevent the cookies from,browning too much,so i'm going to fold in just to get it,started because there's a lot of flour,in here i don't want to make a huge mess,so i'm going to fold to get it started,finish incorporating it with the beaters,because it is a pretty dense mixture,there's a little bit of flowery bits,that aren't fully incorporated that's,fine,again to have like a really flaky and,snappy cookie you don't want to overwork,this mixture so you're kind of like just,incorporating the flour you don't want,to go much more than that,this dough is almost kind of similar to,like a pastry where you want to keep it,cold all the time,there's a lot of butter in here so if it,gets too greasy it's going to be really,really hard to work with and you're not,going to have really clear defined,shapes dough goes on with some cling,film and then you can use the cling film,to kind of like pull the pieces together,it's just like kind of sticky so this is,a really easy way to not make a huge,mess,so this is going to go into the fridge,and then we will roll it out in about,two hours,here are a few things you might need for,rolling out your cookies you need a,rolling pin or a wine bottle whatever,you have at your house and then,something to measure the thickness with,a ruler or our fourth little trick of,this video which we'll get to later if,you are making a lot of cookies or,you're like an avid baker they do have,these like kind of cool rubber rolling,pin thingies i don't know what you call,them like a rolling pin stoppers guards,maybe it really makes sure that you get,like that perfect quarter inch,but you have to have like the perfect,size rolling pins and you have to buy,them they're specialty so we're going to,show you a hack so the enemy of rolling,out anything is sticking to the surface,that you're working on so have a little,bit of flour nearby,as you remember we want to keep our,dough super cold so i'm going to work in,batches i'm going to put half of this,back in the fridge and only roll out,half at a time,all right so this is the trick that we,learned in culinary school you really,want an even quarter inch all throughout,to get the most even thickness you want,to press down on your dough like this,and it just kind of spreads it before,you want to get into rolling,every so often you wanna do like a,quarter turn and that's going to help,ma

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