SpinningLeaf Sugar Cookie Recipe
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon to 1 tablespoon vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
In a bowl, stir together flour, baking powder, and salt. In a large mixing bowl, with mixer at low speed, cream together butter and sugar until smooth. Increase speed to high, mix until light and creamy (approximately 5 minutes). Reduce speed to low, mix in the egg and vanilla. Slowly add the flour mixture, mix until well incorporated, and a smooth dough is formed.
Divide dough into 6 flattened balls. Wrap each with plastic wrap and refrigerate until firm. Cookie dough should be chilled to 55-60°.
Lift the cookie stamp up gently, slightly tilting it to ease separation.
Tip: If the dough sticks into the cookie stamp, rinse it under warm water and clean it with a unused toothbrush. Make sure the cookie stamp is dry, and rechill the dough before pressing again.
Place your cookies on an ungreased cookie sheet. To prevent cracks, let the cookies set at room temperature for 10 minutes prior to baking.
Bake at 350° in a preheated oven for 13-16 minutes, until edges are golden brown.
Tip: Our Ateco Ultra Offset Cookie Spatula - 4.5" Blade is perfect for cookie making. Simply press the flexible blade down flat against the surface beside the cookie and slide it underneath to the other side. The blade is super thin and the cookie will separate with very little to no warping. Then just slide it under again to lift the cookie and move it to your cookie sheet.