Description
This quintessential sugar cookie recipe produces thick, soft treats with crisp edges and a subtle hint of almond. These cookies are specifically designed to hold their shape during baking, making them the perfect canvas for creative holiday decorations.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl or stand mixer, beat the softened butter and granulated sugar on high speed for approximately 3 minutes until pale and fluffy.
- Add the egg, vanilla extract, and almond extract to the butter mixture and beat on high for 1 minute until smooth, scraping down the sides as needed.
- Turn the mixer to low speed and slowly add the dry ingredients, mixing just until the flour disappears and the dough comes together.
- Divide the dough into two equal portions and roll each out between sheets of floured parchment paper to 1/4-inch thickness.
- Stack the rolled dough sheets and refrigerate for at least 2 hours to allow the butter to firm up.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut the dough into shapes with cookie cutters, arrange them 3 inches apart on the sheets, and bake for 11 to 12 minutes until edges are set.
- Allow cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely for decorating.
Notes
For the most consistent results, ensure your egg is at room temperature so it emulsifies properly with the creamed butter. If you prefer a crunchier cookie, simply roll the dough slightly thinner and add an extra minute to the baking time.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American