Sugar Cookie Recipe
Soft, perfectly shaped cut-out sugar cookies that hold their edges without the need to chill the dough.
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Servings: 36 cookies
Ingredients
- 1 cup unsalted butter 226 grams
- 1 cup granulated sugar 200 grams
- 3 cups all-purpose flour 360 grams
- 1 egg
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until smooth and creamy, about 3 minutes.
- Add the vanilla extract, almond extract, and egg, beating thoroughly until combined.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing in portions.
- Note: If the dough appears crumbly, continue mixing for an additional 30 seconds to 1 minute. The dough should pull away from the sides of the bowl. If it still seems too stiff or dry, turn the dough out onto a floured countertop and knead briefly by hand, lightly wetting hands if necessary.
- Divide the dough into 2-3 manageable portions. Roll each portion on a floured surface to a thickness close to 1/4 inch for optimal thickness.
- Cut out cookies using your desired shapes and place them on an ungreased baking sheet.
- Bake at 350°F for 6-8 minutes, until the edges are just set but not browned. Let the cookies cool on the baking sheet until firm enough to transfer to a wire rack.