A few months ago I posted a recipe for a No Chill Sugar Cookie. Now those are great if you are wanting a cookie that will really hold it’s shape but they are also crunchy. These sugar cookies are soft which is how my family likes almost all cookies. They start with a packaged mix but the added ingredients make them a million times better.
Soft Sugar Cookies
- 1 (17.5 oz) package of Betty Crocker Sugar Cookie Mix
- 1/4 cup flour
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp almond extract
In a large bowl, mix together the packaged sugar cookie mix, flour, melted butter, egg and almond extract.
Cover and refrigerate for 1 hour.
Preheat oven to 375 degrees.
On a floured surface, roll out dough to about 1/2 inch thickness (I just eyeball it). Cut out whatever shape you are wanting with a cookie cutter and place on a cookie sheet about 2 inches apart.
Bake for 5-7 minutes. The cookies should not brown on the edges. Remove from oven and allow to cool 1 minute on cookie sheet before removing to cooling rack. Cool completely before frosting.