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Sugar Cookies
These tender sugar cookies rely on powdered sugar for a melt-in-your-mouth texture. A splash of almond extract adds a subtle, bakery-style flavor that pairs beautifully with the vanilla. The dough needs a quick chill in the fridge, which helps the cookies hold their shape when you cut them out. Bake these for holiday gatherings, weekend projects, or anytime you want a classic sweet treat. Finish them with a simple sprinkle of granulated sugar before they go into the oven.
Ingredients
- 1 ½ cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- 1Combine the powdered sugar, softened butter, vanilla, almond extract, and egg in a large bowl. Beat with an electric mixer on medium speed until the mixture is smooth and well blended.
- 2Add the all-purpose flour, baking soda, and cream of tartar to the wet ingredients. Stir until a dough forms, then cover the bowl and chill in the refrigerator for at least two hours.
- 3Preheat your oven to 375°F. Line your baking sheets with parchment paper or silicone mats, or lightly grease them with cooking spray.
- 4Cut the chilled dough in half. Roll out one portion on a lightly floured surface until it is a quarter-inch thick. Use cookie cutters to stamp out shapes, then dust the tops with a pinch of granulated sugar.
- 5Arrange the cut dough shapes on the prepared baking sheets, leaving about two inches of space between each cookie.