Christmas Sugar Cookies
Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!
Servings 36 cookies
- 1 Cup unsalted butter (226 grams)
- 1 Cup granulated white sugar (200 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour (360 grams)
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes
Beat in extracts and egg.
In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.