The Best Cougkie Dough Recipe

by Connor Weller June 28, 2021

To be completely honest I was never the biggest fan of sugar cookies, turns out I'd just never tried good ones! Alix's secret recipe blew my mind! Thank you so much Alix for letting me share your heavenly recipe with the rest of the Coug family and for taking the time to write it out for everyone, you're amazing!

If you're searching for a go-to cookie recipe that's both incredibly simple and absolutely delicious, look no further. This recipe brings together a rich, buttery flavor and a soft, melt-in-your-mouth texture—making it the perfect choice for using your favorite Cougkie cutter.

Whether you're baking for a holiday, tailgate, or just craving something sweet, this dough is easy to work with and delivers consistent results. Plus, even beginners can master these cookies with just a few basic ingredients.

Feel free to put your own spin on the final touches—add a sprinkle of sugar or decorate with colorful icing. However you enjoy them, these cookies are sure to become a favorite in your kitchen.

Ingredients

1 Cup Unsalted butter
1 Cup White sugar
3 Cups All purpose flower
1 Egg
1 tsp Vanilla extract
1 tsp Almond extract
2 tsp Baking powder

Baking Instructions

Preheat oven to 350°F
In a mixing bowl cream butter and sugar
Beat in extracts and egg
Add baking powder, then slowly add flower a little at a time as it mixes in (the dough is going to be thick so careful not to break your mixer)
The dough is going to be flakey and playdoughy. But no need to chill it- which makes this such an awesome recipe!
Powder your counter and rolling pin with some flower
Slap that dough down on your counter, wet your hands and continue to knead till the dough is smooth and no longer flaky
Roll that bad boy out -really get your back into it- until its about 1/4" thick
Make sure the Cougkie Cutter and the top of the dough is floured, now stamp out those Cougkies!
Press it down so it cuts the edges, and then with your fingertips/palm press down the rest of the features to indent the rest of the design
Carefully peel the Cougkies out of the Cougkie Cutter so you dont lose the whiskers and lay them on the baking sheet. They dont expand too much in the oven but they will just a little bit.
Bake for 6-8 minutes, I usually lean towards the 8 minutes side because the Cougkies are a little big. The Cougkie edges want to be turning a slight color, but not enough to look golden, just not pasty white like the middle.
Make sure to lay them out to cool before frosting
Enjoy your Cougkies!