Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons non-alcoholic vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix on medium-high speed for about 3 minutes until the mixture looks pale and fluffy.
- Add the egg, non-alcoholic vanilla extract, and almond extract. Beat again until everything is well combined, scraping down the sides of the bowl as needed.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Turn your mixer to low speed. Gradually add the flour mixture to the butter mixture. Mix just until the flour disappears. Do not overmix the dough, or the cookies will be tough.
- Divide the dough into two equal portions. Flatten each portion into a disk and wrap them tightly in plastic wrap.
- Place the dough disks in the refrigerator and chill for at least 1 hour. This makes the dough firm enough to roll.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll out one disk of dough until it is about 1/4 inch thick. Use cookie cutters to cut out your desired shapes.
- Place the cookies about 1 inch apart on the prepared baking sheets. Re-roll the dough scraps and repeat the process.
- Bake for 8 to 10 minutes. The cookies should look set and dry on top but should not be dark brown. They will be very soft when they first come out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Cook Time: 1 hour 15 minutes