Sugar Cookie Recipe

Ingredients

• 3/4 Cup (1.5 Sticks) Unsalted Butter, softened to room temperature.
• 3/4 Cup Granulated Sugar
• 1 Large Egg, at room temperature.
• 2 Teaspoons Vanilla Extract
• 1/2 Teaspoon Almond Extract
• 2 and 1/4 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt

INSTRUCTIONS

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla and almond extract and beat on high speed until combined, about 1 minute. Make sure to scrape down the sides and the bottom of the bowl and beat again as needed to combine.

Whisk the flour, baking powder and salt together in a medium bowl.

Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If it seems too soft and sticky for rolling, add 1 more Tablespoon of flour. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper and cover with another sheet of parchment paper on top. With a rolling pin, roll the dough out to about 1/4-inch thickness.

Cover with plastic wrap and refrigerate rolled out dough for at least 1-2 hours and up to 2 days.

Once chilled, preheat oven to 350 degrees and line baking sheets with parchment paper. Using cookie cutters, cut the dough into desired shapes. Re-roll the remaining dough and continue cutting until all is used.

Arrange cookies on baking sheets 1-2 inches apart. Bake for 12 minutes or until lightly browned around the edges (every oven is different so it can take between 12-18 minutes. If your oven bakes unevenly rotate the cookie sheets halfway through.) Allow cookies to cool for 5 minutes then transfer to a wire rack to completely cool before decorating.

This recipe makes between 18-24 cookies. Feel free to double the batch if you are looking to make a lot of cookies!