Ingredients
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg, room temperature
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon almond extract (optional)
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2 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is essential for creating tender cookies with a smooth texture.
Add the egg, vanilla extract, and almond extract (if using). Beat until fully combined and smooth, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling prevents spreading and makes rolling easier.
Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to about 1/4-inch thickness.
Use cookie cutters to cut desired shapes. Transfer cookies to parchment-lined baking sheets, leaving space between them.
Bake for 8–10 minutes, or until edges are set but not browned.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
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Always chill the dough before rolling.
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Avoid overbaking to keep cookies soft.
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Use parchment paper for even baking.
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Allow cookies to cool fully before decorating to prevent icing from melting.