The Only Sugar Cookie Recipe You'll Ever Need!

INGREDIENTS:

• 3 sticks of unsalted butter, room temperature (339 g)

• 1 3/4 cups granulated sugar (300 g)

• 1/2 cup light brown sugar (110 g)

• 2 eggs, room temperature

• 1 TBSP vanilla extract

• optional: 1 tsp. almond extract

• 1 tsp cornstarch

• 1 tsp. salt

• *4 -5 cups all purpose flour

Makes 24-36 cookies depending on thickness.

*Note on flour - I use exactly 636 g and have found this to be the perfect amount. HOWEVER, this may change depending on the butter you use, the humidity in your kitchen, or the size of your egg. This is why it's important to add the flour slowly and stop when it starts pulling away from the sides of the bowl.

INSTRUCTIONS:

1. Pre-heat oven to 350.

2. Place the flour, cornstarch and salt in a bowl and whisk to combine. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, mix butter and both sugars for 3-4 minutes on low speed.

4. Add extracts to butter mixture and mix until incorporated.

5. Add eggs to butter mixture and mix until incorporated. Scrape down sides of bowl.

6. Add flour 1/2 cup at a time and mix on low. Once the dough starts to pull away from the sides of the bowl stop adding the flour.

7. Roll the dough to desired thickness and cut shapes using cookie cutters.

8. Place cut out dough on a parchment lined cookie sheet (or use a mesh baking mat). Bake for 9-12 minutes or until dough is no longer shiny on top. The cookies may appear to be underdone, but once the shine is gone from the top, they are done. Another way to tell that they are done is when you see the edges getting slightly brown.

9. Let cool on baking sheet before transferring to a wire rack to cool completely.

Store in an airtight container for 5 days.

Freeze in an airtight container for up to 3 months.