The ultimate recipe for soft, cut-out Christmas Sugar Cookies that hold their shape perfectly. Featuring hints of vanilla and almond, these cookies have crisp edges and a tender center. Easy to make with a no-spread dough that makes decorating a breeze.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1.5 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Instructions
- Cream butter and sugar until smooth (don't overbeat). Add egg and extracts.
- Whisk flour, baking powder, and salt together. Gradually add to wet ingredients until dough forms.
- Divide dough in half. Roll each half between two sheets of parchment paper to 1/4 inch thick.
- Refrigerate the rolled dough (on the paper) for at least 1 hour.
- Preheat oven to 350°F (175°C). Cut shapes from the cold dough and place on baking sheet.
- Bake for 8-11 minutes until set (do not let brown). Cool completely.