Soft Sugar Cookies (Print Version)
# Ingredients:
01 -
Unsalted butter, room-temperature (3/4 cup/170g).
02 -
Sugar, granulated (3/4 cup/150g).
03 -
Room-temp large egg (1).
04 -
Vanilla extract, pure (2 teaspoons).
05 -
Optional: Almond extract (1/4 to 1/2 teaspoon).
06 -
Baking powder (1/2 teaspoon).
07 -
All-purpose flour (spooned, leveled, 2 1/4 cups/281g).
08 -
Salt (1/4 teaspoon).
09 -
Your pick: Royal icing, glaze, or buttercream for topping.
10 -
Any kind of sprinkles for embellishing.
# Instructions:
01 -
Combine salt, baking powder, and flour in a medium-sized bowl.
02 -
Using high speed, whip butter and sugar till fluffy and creamy for about 3 minutes. Toss in the egg, vanilla, and almond extract if using. Beat for another minute.
03 -
Slowly mix the dry ingredients into the wet. If dough feels sticky, sprinkle an extra tablespoon of flour.
04 -
Halve the dough and roll each part flat to 1/4-inch thick between parchment sheets. Stack and chill in the fridge for 1-2 hours.
05 -
Use cutters to shape the chilled dough. Cook at 350°F for about 11 to 12 minutes until edges just turn golden.
06 -
Let cookies cool on the pan for 5 minutes, then fully cool on a rack before applying your favorite icing.
# Notes:
01 -
Freeze undecorated or finished cookies for a max of 3 months.
02 -
Dough lasts in the fridge for up to 2 days.
03 -
Double the amounts for a bigger batch easily.