Description
This fail-proof recipe creates soft, buttery sugar cookies that maintain their pillowy texture for up to a week. Infused with a hint of almond and designed to hold intricate shapes, these treats are the ideal base for royal icing or simple holiday decorating.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, use a handheld or stand mixer to beat the softened butter and granulated sugar together on high speed for 3 minutes until light and fluffy.
- Add the room-temperature egg, vanilla extract, and almond extract, then beat on high speed for another minute until fully combined, scraping the sides of the bowl.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the flour disappears and the dough forms.
- Divide the dough in half, roll out to 1/4-inch thickness between sheets of floured parchment paper, and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (177°C) and cut the chilled dough into shapes using cookie cutters.
- Place cookies 3 inches apart on a lined baking sheet and bake for 11–12 minutes until the edges are just set but not browned.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the softest texture, avoid overworking the dough once the flour is added, as this can develop gluten and make the cookies tough. If you are using salted butter instead of unsalted, simply omit the additional salt called for in the dry ingredients to maintain the proper flavor balance.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American