Ingredients
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
Instructions
Preheat oven to 325.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
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.
3. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.4. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
Chill rolled out cookie dough.Without chilling, these cookie cutter sugar cookies won’t hold their shape. Chill the rolled out cookie dough for at least 1-2 hours and up to 2 days.
Cut into shapes.
Bake & cool. Depending on size, the cookies take about 12 minutes.
Warmly,
Michelle