Little Miss Fancy Pants and I have been in the mood to bake up a batch of sugar cookies again. Do you ever have a hard time with your sugar cookies spreading once they hit the oven? Or loose dough that's hard to transfer to the cookie sheet? Well I have. I've tried several recipes. I've chilled the dough, chilled the shapes...you name it. BUT NO MORE TRIALS, I've found the holy grail sugar cookie recipe and here is where you can find it.
Bridget of Bake at 350 is Queen Cookie Baker in my book. I was about to give up until I discovered her lovely masterpiece of a blog. (those are her artwork/cookies pictured above) Check it out, and read her lessons and FAQ's. You'll learn something!
So I took her advice and used cold butter (instead of chilling the dough), and subbed vanilla bean paste for vanilla extract. Surprisingly, the butter and sugar mixed easily. I never chilled my dough. It rolled out nicely, the cutouts transferred easily from countertop to cookie sheet, AND they kept their shape without swelling. Best of all is they taste GREAT. To quote Miss Fancy Pants favorite new word of the day..."SNAP"!