Description
These thick and buttery Christmas sugar cookies are the ultimate holiday treat, offering a soft texture and a professional bakery flavor thanks to a blend of vanilla and almond extracts. Engineered to hold their shape perfectly, they provide a sturdy yet melt-in-your-mouth foundation for all your festive icing and sprinkle designs.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, and sea salt to ensure even distribution of the leavening agent.
- Using a stand mixer with the paddle attachment, cream the softened butter and granulated sugar until the mixture is light, fluffy, and well-aerated.
- Add the egg to the butter mixture and mix until fully incorporated, then stir in the vanilla and almond extracts.
- Turn the mixer to low speed and gradually add the dry ingredients, mixing just until the dough comes together to avoid toughening the cookies.
- Divide the dough into two flat disks, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours to help the cookies maintain their shape.
- Preheat the oven to 350°F and roll the chilled dough out to a 1/4-inch thickness before cutting into shapes with holiday cutters.
- Bake for 9 to 11 minutes until the edges are just barely golden brown, then allow them to cool on the sheet to firm up.
Notes
For the cleanest edges on your holiday shapes, always work with well-chilled dough and avoid overworking the scraps when re-rolling. If you plan on doing heavy decorating with royal icing, ensure the cookies are completely cool to the touch before starting to prevent the icing from melting or sliding.
- Prep Time: 2 hours 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American