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Vanilla Almond Sugar Cookies
Powdered sugar in the dough — rather than granulated — produces a noticeably more tender crumb, one that stays soft at the center even after the edges turn faintly golden. Half a teaspoon of almond extract alongside the vanilla gives these cut-out cookies a distinct bakery quality that plain vanilla alone doesn't quite match. Cream of tartar and baking soda work together to keep the dough from spreading, so cut shapes hold their lines through the oven. Makes 24 cookies; most of the five-plus hours is chilling time.
Equipment
- Stand Mixer
- Oven
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 1½ cups powdered sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 2½ cups all-purpose flour, plus more for work surface
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ½ tsp. kosher salt
Instructions
- 1Cream the powdered sugar and softened butter in a large bowl using an electric mixer on medium-high speed for 3 to 4 minutes until light and fluffy. This incorporates air for a tender crumb.
- 2Beat in the egg, vanilla extract, and almond extract for about 1 minute until fully incorporated. In a separate medium bowl, whisk the all-purpose flour, baking soda, cream of tartar, and kosher salt.
- 3Turn the mixer to low speed and gradually blend the dry flour mixture into the wet ingredients for about 1 minute. Stop to scrape down the sides of the bowl to ensure an even dough.
- 4Divide the dough into two equal portions and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. Chilling relaxes the gluten and prevents the cookies from spreading in the oven.
- 5Heat the oven to 375°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
- 6Dust a work surface lightly with flour and roll out one portion of the chilled dough to a 1/4-inch thickness. Cut the dough into shapes using 2 1/2-inch to 3 1/2-inch cookie cutters.
- 7Transfer the cutouts to the lined baking sheets, leaving about 2 inches of space between each cookie. Gather and reroll any dough scraps to cut out more shapes.
- 8Bake the cookies in two batches for 7 to 8 minutes per batch until the edges turn lightly brown. Rotate the baking sheets between the top and bottom racks halfway through the cooking time for even browning.
- 9Remove from the oven and leave the cookies on the baking sheets to cool completely for about 1 hour.
- 10Decorate the cooled cookies with your favorite glaze or icing, then let them sit for about 2 hours until the icing is completely dry.
Notes
- Storage: Keep the decorated cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: The dough can be prepared and kept in the refrigerator for up to 24 hours before rolling and baking.
- Freezing: Unbaked cut-out dough shapes can be frozen on a baking sheet, then transferred to a zip-top bag and baked straight from the freezer. Just add 1 to 2 minutes to the baking time.
Recipe Details
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