(Makes 20 Cookies)


1/4 cup + 1 tbsp Shoogies Baking Cane Sugar for topping (1/4 Baker Bag)

4" cookie cutter tool

2 1/4 cups all-purpose flour (leveled off)

1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg, at room temperature

2 tsp pure vanilla extract

1/4 or 1/2 tsp almond extract (gives it that special sugar cookie taste)

Make the Cookies 

  1. Preheat oven to 350°F

  2. Sift the flour, baking powder, and salt together in a medium bowl. Set aside

  3. In a stand mixer, fitted with a paddle attachment, cream butter and sugar mixture on high until light and fluffy, about 2-3 minutes.  Lower speed to medium and add egg, vanilla and almond extract. Mix until well-combined

  4. Add the flour mixture and mix on low until combined

  5. Divide the dough into 2 equal parts. Wrap each portion in plastic wrap and refrigerate for 1-2 hours

  6. Place cold dough onto a piece of lightly floured parchment paper

  7. With a lightly floured rolling pin, roll the dough out to about 1/4 inch thickness

  8. Lightly dust the rolled-out sheet of dough with flour

  9. Line 2-3 large baking sheets with parchment paper or silicone baking mats 

  10. Using a cookie cutter, cut out cookies. You should be able to get 10 cookies from each sheet of dough

  11. Arrange cookies on baking sheets 3 inches apart. Sprinkle each cookie with 1/4 tbsp of Shoogies

  12. Bake for 11-12 minutes or until lightly browned around the edges

  13. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool




Cookies should stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days

Made With

Baking Cane Sugar Bag

By: JeffThe420Chef