Sugar Cookies

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

1. 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.
2. 2Mix 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.
3. 3Turn the mixer to low speed and slowly 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.
4. 4Split the dough into two equal portions and wrap each tightly in plastic wrap. Refrigerate the dough for at least 2 hours or up to 24 hours.
5. 5Heat the oven to 375°F and arrange the racks in the top and bottom positions. Line two large baking sheets with parchment paper.
6. 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 your preferred shapes using 2 1/2-inch to 3 1/2-inch cookie cutters.
7. 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.
8. 8Prepare to bake the cookies in two separate batches.
9. 9Bake the cookies 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.
10. 10Remove from the oven and leave the cookies on the baking sheets to cool completely for about 1 hour.
11. 11Decorate the cooled cookies with your favorite glaze or icing. Allow them to sit for about 2 hours until the icing is completely dry.

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