Source: kingarthurflour.com: Sugar Cookies

Notes : J’ai ajouté 1 c. à table de thé vert en feuilles haché dans 1/6 de la pâte et le zeste de 2 oranges dans 1/6 de la pâte.

Yield : 6 dozens of 2 inches cookies

Ingredients

Dough

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups sugar
• 1/4 cup cream cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg

Topping

• 3/4 cup sugar for dredging

Directions

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
6. Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
7. Place on the prepared baking sheets, leaving 2″ between them.
8. Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.
9. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Tips from our bakers

• If you like a chewier, moister, “bendy” cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4″ thick once they’re baked.
• For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.
• For a crisper cookie, flatten the balls of dough to 1/2″ thick with the bottom of a drinking glass before baking. Check the cookies at 8 minutes to make sure they’re not becoming too brown.