Description
These Soft Cut Out Sugar Cookies are tender, buttery, and perfectly sweet, making them ideal for decorating and sharing during holidays or any special occasion. With a hint of almond extract and a soft, chewy texture, these cookies bake quickly and can be customized with your favorite shapes and decorations.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to prepare the wet ingredients.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This creates a smooth base for your dough.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the butter and sugar mixture. Mix until everything is well combined and the batter is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently and mix until just combined, being careful not to overmix the dough to maintain softness.
- Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up for easier rolling and better cookie shape.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and promote even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes, then gently transfer them onto the prepared baking sheets.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn golden brown. Avoid overbaking to keep them soft. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 1 hour; chilling longer can enhance flavor and make dough easier to handle.
- Be careful not to overmix the dough to ensure cookies stay soft and tender.
- If the dough becomes too warm while rolling, refrigerate it again before cutting shapes.
- You can decorate these cookies using royal icing, colored sugars, or sprinkles once cooled.
- Store cookies in an airtight container to maintain softness for up to a week.
