This is the sugar cookie recipe I used this Christmas and for my baby shower. Enjoy!
1 cup unsalted butter, room temperature
1¼ cup sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
3 cups of flour
1½ teaspoons baking powder
¼ teaspoon salt
colored sugars for decorating
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, and almond extract and mix until combined.
In a separate bowl, combine flour, baking powder, and salt. Make sure to spoon the flour into your measuring cup and level it off with a knife to ensure accurate measurements. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. Chill for about 20-30 minutes.
Cut dough into shapes with cookie cutters and transfer to a baking sheet. Sprinkle with colored sugars and bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. Store in an airtight container. Makes about 40-50 cookies.
For this recipe, the dough only needs to chill about 20-30 minutes in the refrigerator since it is already rolled out. If you would rather chill the dough first before rolling, you’ll want to increase the chill time to about an hour.
Using the parchment paper is a great tip for rolling the dough, because it eliminates the need to add extra flour to keep it from sticking.
My cookies were done baking in 9 minutes, but check yours closely. You want them to be just barely set and not yet browned. They’ll seem slightly undercooked right out of the oven, but will firm up nicely once cooled. 9 minutes seemed to be the sweet spot for me!
Once the cookies come out of the oven, only let them stay on the baking sheet for about 5 minutes, or just until you’re able to carefully slide a spatula underneath the cookies without breaking them to transfer to a cooling rack. Letting the cookies stay on the baking sheet any longer will dry them out, making them less soft and tender.