The perfect chewy, dense sugar cookie recipe with crispy edges and a gooey center.
Author:Sofi | Broma Bakery
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:20 medium sized cookies 1x
1/2 cup unsalted butter, room temperature
1 cup white sugar
1 egg, room temperature
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
1 3/4 cup all purpose flour
Using a stand mixer fixed with the paddle attachment, beat the butter and sugar together until just combined. Add in the egg, vanilla, and almond extract and beat well.
Scrape down the sides of the bowl and add the salt and flour, beating for about 1 minute. Form a flat, oval disk and wrap in plastic wrap. Refrigerate for at least an hour or overnight.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. On a floured surface, roll out the cookie dough with a rolling pin to 1/4 inch thickness. Cut out shapes and carefully transfer to the prepared baking sheets. If you want to sprinkle the cookies with sanding sugar do so now! Depending on the size of your cookies, bake for 8 to 12 minutes or until the edges are just golden brown. It totally depends on the size of your cookies–for mini cookies usually about 8 minutes, for medium size about 10 and for larger cookies about 12.
Allow cookies to cool before transferring to a wire rack. Allow to cool completely before frosting or enjoy plain. They’re good that way too 🙂