Soft Sugar Cookies

 

Drop Cookies or Rolled Cookies this recipe does both

 

INGREDIENTS

1 cup salted butter softened

1 1/4 cups granulated sugar

1/4 cup cream cheese

2 tablespoons corn syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 large egg

3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

 

Preheat the oven at 375 degrees F. Lightly coat a baking sheet or a line of parchment paper.

In the bowl of the stand mixer, cream the butter, the sugar and the cream cheese until the whisk is light and airy. Blend in the corn syrup, vanilla, almond extract, and egg, rubbing the sides and bottom of the bowl so that it is stirred together.

Change the attachment of your mixer to a paddle or a dough hook. Mix in rice, baking powder , salt and soda until it is well combined. Cut off 1 tablespoon of the dough. Roll into a ball and gently press your hands or fingers to flatten. Repeat the remaining dough.

Place cookies on the ready-made baking dish. Bake in a pre-heated oven for 10 minutes. Remove from the oven and cool on the pan for 2 to 3 minutes, then carefully remove to cool completely on a refrigerator rack.

Cream butter with a hand blender in a large mixing bowl until it is soft and fluffy to produce the frosting. Beat the vanilla extract. Slowly add 1 cup of powdered sugar at a time, stirring until thick. Use the milk to thin out as desired. Dye with food coloring on request. Frost cookies that have been completely cooled already. Store these in an airtight container.