I love cookie recipes. What I don’t love is getting part of the way through my recipe and seeing “Now chill for 2 hours.” You know what happens when I chill for 2 hours? I end up with no cookies because the cookie dough was just too tempting… Who has time to wait while cookies chill? I don’t. Well, sometimes I do, but for this recipe, I don’t have to worry about the temptation… with these, you just mix, scoop, and bake.
Start these buttery sugar cookies with 1 cup of butter (or, 2 sticks) that you’ve melted in the microwave. Next, in a large bowl, add 2 cups of sugar, and 2 eggs.
Add in 2 Tablespoons of milk, a teaspoon of vanilla extract, and half a teaspoon of almond extract. I’ll sidenote by saying you don’t have to use the almond extract– my grandma’s recipe, which is what this one is based on, certainly didn’t contain it. But I feel like almond extract really brings out the buttery flavor of these cookies and compliments the vanilla nicely, so I like to add it in. Stir that all up until it’s well combined and the sugar has mostly dissolved.
Sift in 3 1/2 cups of flour, stirring after each cup. You’ll get a nice, thick dough.
Scoop balls of dough by the tablespoon, then roll it in granulated sugar. Place cookies a couple of inches apart on a greased baking dish, and bake for 12 minutes at 300.
Now… if you don’t want round cookies, you can chill this dough for 2 hours, roll it out on a floured surface, and cut it out with cutters. In that case, omit the extra granulated sugar. But if you’re cool with round cookies, skip the chilling step and just put them on the pan. For reals.
When they come out, I like to give them a nice WHACK with my spatula before scooping them onto a cooling rack, because it kind of flattens them into a nice, round shape. Otherwise, they’ll be a little puffed in the middle (so feel free to leave them that way!)
- 1 cup butter, melted
- 2 cups granulated sugar, plus more for rolling
- 2 eggs
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 1/2 Cups flour
- Melt butter and mix with sugar, egg, milk, vanilla, and almond extract.
- Sift flour into mixture, stirring after each cup.
- Roll tablespoon-sized balls of dough in granulated sugar, then place on greased baking sheet.
- Bake for 12 minutes at 300 degrees or until cookies are golden.
Which is better, the cookie or the dough? And do you have trouble waiting for cookies to chill, or is that just me? Let me know in the comments below!
Need more cookie ideas? Try my strawberries and creme miracle cookies or maple bacon pinata cookies!
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