This sugar cookie recipe is delicious, fun to make, and dependable. It always turns out beautifully! And who doesn’t need more of all that goodness in their lives? 😁
2½ cups (300–320 grams) all-purpose flour
1 tsp. salt
1/2 tsp. baking powder
1 cup (8 oz.) unsalted butter, at room temperature
1 cup (3.5-4 oz.) confectioners’ sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 1/2 tsp. almond extract
Whisk together flour, salt, and baking powder. Set aside.
Using a stand mixer, cream the butter and confectioners’ sugar until smooth, approximately 1-2 minutes. Blend in the egg, vanilla, and almond extract. Scrape down bowl.
Add in dry ingredients. Mix at low speed just until combined.
Form the dough into a ball, and divide into 4 equal parts. Shape them into flat discs. If the dough is too sticky to handle, add flour, a teaspoon at a time until drier. Wrap tightly in plastic wrap. Chill until firm, about 1-2 hours.
Roll dough out onto a well-floured surface, approximately 1/4 inch thick. Cut with cookie cutters. Arrange on baking sheets lined with parchment paper or silicone baking mats. Re-roll any leftover dough. Depending on the cookie-cutter size, you should get approximately 28-35 cookies.
Bake at 375° for 8 to 10 minutes. Cookie edges should just start to become golden. I like to pull them out before they are brown. Let cool for 5 minutes on cookie sheet before moving to a wire rack.
Cool completely before decorating. Decorate with my Royal Icing Recipe.
After decorating, leave the cookies out at room temperature until they are set or put in the refrigerator to speed up the process.
The cookies will stay soft for almost a week if stored in an airtight container. Mine actually lasted longer!
- Prep Time: 2 hours
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Calories: 110
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