Rolled Sugar Cookies
These rolled sugar cookies are cut into shapes, chilled, and baked until just golden at the edges, yielding a tender center and crisp outline with hints of vanilla and almond.
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Make Dough
- Cream together 1 cup unsalted butter and 1 cup white sugar until light and fluffy, about 3 to 4 minutes.
- Beat in 1 egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until the mixture is glossy and smooth.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt; gradually stir into the creamed mixture until a soft dough forms.
- Divide the dough in half and shape each portion into a disk; wrap in plastic and chill in the refrigerator for at least 1 hour.
Bake Cookies
- Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disk to about 1/8-inch thickness; use cookie cutters to cut shapes.
- Arrange the cut cookies 1 inch apart on the prepared sheets and chill on the baking sheet for 10 minutes to maintain crisp edges.
- Bake for 6 to 8 minutes, or until the edges begin to turn golden and you hear a soft crackling as they set.
- Allow the cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Dough may be refrigerated for up to 3 days or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
For sharper edges, chill cut cookies on the baking sheet 10 minutes before placing in the oven.
Nutrition
Serving: 28gCalories: 100kcalCarbohydrates: 14g
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