Sweet Eagle Sugar Cookies Recipe

Creates: about 2–3 dozen cookies (depending on size)
Prep time: 20 minutes
Chill time: 1 hour
Bake time: 8–10 minutes per batch

Ingredients:

• 2 ¾ cups (345g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• (Optional) ¼ teaspoon almond extract- for bakery style flavor

Instructions:

1. Whisk dry ingredients:
   • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.  
2. Cream butter and sugar:
   • In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy (about 2–3 minutes).
3. Add egg and extracts:
   • Mix in the egg, vanilla, and almond extract (if using) until well combined.
4. Combine wet and dry:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not sticky — if it’s too sticky, add 1–2 tablespoons more flour.
5. Chill dough:
   • Divide dough in half, flatten into disks, and wrap in plastic wrap. Chill for at least 1 hour (or up to 2 days). Chilling helps the cookies keep their shape.
6. Roll out dough:
   • Preheat oven to 350°F (177°C). On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with floured cookie cutters.
7. Bake:
   • Place cookies 1 inch apart on parchment-lined baking sheets. Bake 8–10 minutes, or until edges are just beginning to turn golden. (For softer cookies, aim on the shorter side.)
8. Cool and decorate:
   • Let cookies cool on the pan for 2 minutes, then transfer to a wire rack. Once completely cool, decorate as desired with royal icing, buttercream, or sprinkles.

Tips for Perfect Cut-Outs:

• Re-roll scraps only once to avoid tough cookies.
• If dough softens while rolling, chill briefly before cutting again.
• For super clean edges, chill cut cookies on the baking sheet for 10 minutes before baking.

pc: gavinmccuephoto