Description
The only sugar cookie recipe you’ll need! No chilling time, cuts into shape perfectly and will leave your friends and family wondering when you’ll make them next!
Ingredients
Scale
- 1 Cup Unsalted Butter, Room Temperature
- 1 Cup Sugar
- 2 tsp. Vanilla Bean Paste
- 1/2 tsp. Almond Extract
- 1 Egg, Room Temperature
- 3 cups Flour
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
Instructions
- Preheat oven to 350 F.
- In a large bowl, whisk together flour, baking powder and salt.
- In a stand mixer or using a hand mixer, cream together unsalted butter and sugar on medium speed. Beat together until the mixture is smooth. About 3 minutes.
- Beat in vanilla bean paste, almond extract and egg.
- Add in dry ingredients low and slow until it is fully incorporated. The dough should be pulling away from your bowl/mixer.
- Divide the dough into 4 separate sections for rolling and cutting to be easier!
- Roll one dough section out and cut with your preferred cookie cutter design! You want the cookies to be about 1/4 inch thick!
- Bake at 350 F for 6-8 minutes on a silicone or parchment lined pan. I prefer 6 minutes so that they are perfectly chewy once cooled!
- Pull them out and let them cool on the cookie tray for about 10 minutes to firm up while the other tray is baking. Once its time to switch pans, let them cool on a rack until ready to frost/decorate!
- ENJOY!!
Notes
- I prefer Vanilla Paste for the richness and vanilla bean dots in the cookies! You’re more than welcome to subsitute with Vanilla Extract!
- Almond Extract is totally a personal preference! You can take it out if you’d like and add a little extra vanilla in place!
- If you only have salted butter on hand, no worries! Use it and instead don’t add the salt that is called for!
- Prep Time: 25
- Cook Time: 6
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 9g
- Sodium: 54mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 28mg