My FAVORITE Baking Recipe




Soooo before I started Adelyn Elaine's I totally went to college and trained to become a Pastry Chef. I even worked in a bakery and ran my own side bakery business. God clearly had a different plan for me but I did LOVE and still love to bake. 

Today I am sharing one of my favorite tried & loved recipes I found on Pinterest. {It's even better than the recipes I have from baking school for sugar cookies.}

This my ALL TIME favorite Sugar Cookies. 

The recipe is very very simple and they turn our so soft. One thing you will notice in a lot of my recipes is I love doughy baked goods. If you don't thats totally okay and in most recipes you can usually tweek the recipe a tad to make it more to your liking. 

Addy's Fav Sugar Cookies

{Original recipe from}

Here is her recipe: 

  • 1 Cup unsalted butter
  • 1 Cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups all purpose flour


  1. Preheat oven to 350° F.
  2. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
  3. Beat in extracts and egg.
  4. In a separate bowl combine baking powder and salt  with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  5. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
  6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.


  • You can use salted butter (just out the 1/2 teaspoon salt). In the past I've omitted the salt and the recipe is fine. It is more bland but these cookies are made for frosting. 
  • If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
  • You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.
  • Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
  • Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.

 For frosting last year I was in a time pinch so I just mixed some powdered sugar, milk & a drop of food coloring together and made a glaze that I poured over the cookies. Although personally I loved the cookies with nothing on them at all. The doughiness alone was enough for me!   

TAG ME in your photos if you make it. I would LOVE to see!!

 And feel free to follow my personal Instagram. I post baking stuff in there from time to time. <3 @AdelynElaine



Happy holidays & merry Christmas. 




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