Description
This best sugar cookie recipe is perfect for making cut-out cookies with deliciously soft, buttery, and tender texture. Featuring a simple blend of dry and wet ingredients, these cookies hold their shape perfectly for decorating with icing or sprinkles. Ideal for holidays, celebrations, or anytime sweet cravings strike.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
Wet Ingredients
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until evenly combined. This ensures an even distribution of leavening agents and seasoning.
- Cream butter and sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. This step helps create a tender texture in the cookies.
- Add eggs and extracts: Beat in the eggs one at a time, then add the vanilla and almond extracts. Mix until fully incorporated to flavor the dough thoroughly.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Roll out the dough: Lightly flour a clean surface and roll the dough out to about 1/4 inch thickness. If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling.
- Cut out shapes: Use cookie cutters to cut the dough into desired shapes and place them onto a baking sheet lined with parchment paper or silicone mat, leaving space between cookies.
- Bake the cookies: Bake in the preheated oven for 8-10 minutes or until the edges just start to turn golden. Watch carefully to avoid browning.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate as desired: Once cooled, decorate the cookies with icing, sprinkles, or other toppings if desired.
Notes
- For best results, use butter softened to room temperature rather than melted or cold butter.
- If the dough is too soft and sticky to roll out, chill it for 30 minutes to firm up.
- To prevent spreading, avoid overmixing once the flour is added.
- Cut the cookies to an even thickness to ensure uniform baking.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute almond extract with an equal amount of additional vanilla extract if preferred.
Keywords: sugar cookies, cut-out cookies, holiday cookies, baking, vanilla, almond extract, buttery cookies, soft cookies