Introduction
There is something pure and nostalgic about a simple, buttery sugar cookie. This recipe creates a dough that is sturdy enough for intricate cutters but bakes up tender and melt-in-your-mouth delicious. It’s the perfect canvas for your royal icing creations and holiday sprinkles.
Why You’ll Love This Recipe
- No Spread: These cookies keep their sharp edges and precise shapes.
- Buttery & Vanilla-Rich: Simple, high-quality flavor that everyone loves.
- Smooth Surface: Perfect for decorating with royal icing.
- Easy to Work With: The dough is forgiving and easy to roll out.
- Freezes Beautifully: Bake them now and freeze them for Christmas week.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Cream butter and sugar until smooth (don’t overbeat, or they will spread). Beat in egg and extracts.
- Whisk flour, baking powder, and salt. Gradually add to wet ingredients until a stiff dough forms.
- Divide dough into 2 discs. Do not chill! (This recipe is unique—you can roll immediately). Note: If your kitchen is very hot, chill for 10 mins.
- Preheat oven to 350°F (175°C).
- Roll dough on a floured surface to 1/4-inch thickness. Cut into shapes.
- Bake on parchment-lined sheets for 6-9 minutes. They should remain pale, not browned.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Tips
If you want softer cookies, roll them thicker. If you want crisper cookies, roll thinner. The almond extract adds that “bakery” flavor, but you can stick to just vanilla if you prefer.