Directions: |
Directions:Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
Add the egg, vanilla and almond extract and beat on high speed until combined, about 1 minute.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tbl. of flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4 inch thick.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. This prevents sticking. Place the 2nd rolled out dough on top. Cover with plastic wrap, then refrigerate for at least 1-2 hours and up to 2 days.
Once chilled, preheat oven to 350º. Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges.
Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before decorating with royal icing. |
This recipe for Best Sugar Cookies from Sally's Baking Addiction is from