Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, for extra flavor)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 3 minutes until the mixture looks pale and fluffy.
- Add the egg, vanilla extract, and almond extract. Beat again until the ingredients are fully combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Turn your mixer to low speed and gradually add the dry flour mixture to the wet butter mixture. Mix just until the flour disappears and a dough forms. Do not overmix, or the cookies will be tough.
- Divide the dough into two flat discs and wrap them tightly in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough until it is about 1/4 inch thick. Use cookie cutters to cut out your desired shapes.
- Place the cookie cutouts onto the prepared baking sheets, leaving about an inch of space between them.
- Bake for 8 to 10 minutes. The cookies should look set and matte on top, with no browning on the edges for a soft cookie.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely before decorating.
- Cook Time: Not specified