Best Rolled Sugar Cookies

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<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>Every baker needs a rolled sugar cookie recipe that works! This is a recipe we love in our kitchen and people beg for these cookies! We love it because the dough doesn’t need to be chilled before rolling, though you can do so if you’d like. We add vanilla and a hint of almond and nutmeg. The nutmeg is subtle, but it gives the cookies a really delicious richness. We use real butter in our recipe as well as vanilla bean paste, but good quality double-stregnth vanilla extract will work as well. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>For soft cookies, roll them at least 1/2 inch thick and bake them just until cooked through, about 8 minutes. For crispier cookies, roll 1/4 inch or thinner and bake 10-12 minutes. A good sugar cookie is delicious with or without frosting. We’re showcasing ours natural, but you can frost yours however you’d like with our Royal Icing recipe below. Happy baking!</p>n<p> </p><h3><strong>Best Rolled Sugar Cookies</strong></h3><p>1 ½ cup butter, softened</p>n<p>1 ½ cup granulated sugar</p>n<p>4 eggs</p>n<p>2 tsp vanilla bean paste or high-grade extract</p>n<p>½ tsp almond extract</p>n<p>½ tsp ground nutmeg</p>n<p>5 ½ cups <a href="" target="_blank" rel="noopener"><strong>Panhandle Milling Kamut® All-purpose Flour</strong></a></p>n<p>2 tsp. baking powder</p>n<p>1 tsp salt</p>n<p> </p>n<p><strong>Directions:</strong> </p><ul>n <li>Wash and sanitize hands, tools and all work surfaces. </li>n <li>In a large bowl, cream together butter and sugar until smooth. </li>n <li>Beat in eggs, vanilla, almond and nutmeg. Stir in the flour, baking powder, and salt and mix well. Dough will be stiff.</li>n <li>Preheat oven to 375°F. Roll out dough on a well-floured surface 1/4 to 1/2 inch thick. Roll thicker for soft cookies. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Never eat raw dough. </li>n <li>Bake to 8-10 minutes in preheated oven. Sanitize work surfaces after they have come in contact with raw dough. Never allow baked cookies to come in contact with raw dough or raw flour. Cool completely. Frost if desired. </li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><h3><strong>Royal Icing</strong></h3><p>1 pound (3-3/4 cups) powdered sugar, sifted if lumpy</p>n<p>1 to 2 large egg whites</p>n<p>1 tsp almond extract</p>n<p>Frosting: Combine the royal icing ingredients until smooth. Decorate cookies as desired.</p>n<p>#cookies #KamutAllPurposeFlour #pastry #dessert</p>

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