Recipe

Yields:
Approximately 2-3 dozen cookies (depending on size)

Prep time:
20 minutes

Bake time:
6-8 minutes per batch

Ingredients:

• 1 cup (2 sticks or 226 grams) unsalted butter, softened  

• 1 cup (200 grams) granulated white sugar  

• 1 teaspoon pure vanilla extract

• ½ teaspoon almond extract

• 1 large egg

• 2 teaspoons baking powder

• ½ teaspoon salt

• 3 cups (360 grams) all-purpose flour, plus more for rolling

For Decoration (Optional):

• Store-bought cookie icing

• Food coloring

Equipment:

• Large mixing bowl

• Electric mixer (handheld or stand mixer)

• Measuring cups and spoons

• Small mixing bowl

• Cookie sheets

• Parchment paper or silicone baking mats (optional, for easier cleanup)

• Rolling pin

• Cookie cutters

• Cooling rack

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats for easier cleanup and to prevent sticking (optional, but recommended).

2. Cream Butter and Sugar: In the bowl of your electric mixer, cream together the softened butter and granulated white sugar until the mixture is smooth and light. This should take at least 3 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.

3. Beat in Extracts and Egg: Beat in the vanilla extract, almond extract, and egg until well combined.

4. Combine Dry Ingredients: In a separate small bowl, whisk together the baking powder and salt with the all-purpose flour until evenly distributed. This ensures that the baking powder and salt are incorporated uniformly into the dough.

5. Add Dry Ingredients to Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined after each addition.

6. Mix Until Dough Forms: Important Note: If the dough appears crumbly, continue mixing for another 30 seconds to 1 minute. The dough should come together and start pulling away from the sides of the mixer bowl when it's ready.

7. Adjust Dough Consistency (If Needed): If the dough still looks too dry or stiff for your mixer, turn it out onto a lightly floured countertop surface. Wet your hands slightly and finish kneading the dough by hand until it forms a smooth, cohesive ball.

8. Roll Out the Dough: Do not chill the dough. Divide the dough into 2-3 workable chunks. Lightly flour your countertop surface and rolling pin. Roll out each chunk of dough to a thickness of approximately ¼ inch (slightly thicker than ⅛ inch). Thicker cookies tend to hold their shape better and have a softer texture.

9. Cut Out Shapes: Use your favorite cookie cutters to cut shapes from the rolled-out dough.

10. Transfer to Baking Sheets: Carefully transfer the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie.

11. Bake the Cookies: Bake in the preheated oven for 6-8 minutes. The edges of the cookies should be just starting to turn light golden, but the centers may still look slightly soft. Avoid overbaking to keep the cookies tender.

12. Cool on Baking Sheets: Let the cookies cool on the baking sheets for a few minutes until they are firm enough to transfer without breaking.

13. Transfer to Cooling Rack: Gently transfer the slightly cooled cookies to a wire rack to cool completely.

14. Decorate (Optional): Once the cookies are completely cool, decorate them as desired using store-bought cookie icing with added food coloring, or your favorite homemade icing.

Enjoy your beautifully decorated Cut-Out Sugar Cookies!