Make classic sugar cookies that are wonderfully soft and buttery but sturdy enough for cutting shapes and decorating. This recipe delivers perfect results every time.
Author:Cat
Prep Time:30 min
Cook Time:10 min
Total Time:2 hours 40 min
Yield:3 dozen 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters.
Place the cutouts onto the prepared baking sheets, leaving about 1 inch between them.
Bake for 8 to 10 minutes, or until the edges are lightly golden. For soft cookies, err on the side of underbaking slightly.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Decorate with your favorite royal icing or buttercream once fully cooled.
Notes
Chilling the dough is essential for cookies that hold their shape for cutouts.
For the softest texture, slightly underbake the cookies. They will firm up as they cool.
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