- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 20 medium sized cookies
- Category: cookies
- Method: baked
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 20 medium sized cookies
- Category: cookies
- Method: baked
- Cuisine: american
Back to Basics: Sugar Cookies
Ingredients
- 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
Instructions
- 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 🙂
Notes
Tips for making the dough
- Use room temperature butter
- Don’t over mix the dough! Simply beat the dough together until it’s just combined or your cookies will end up dry and tough.
Tips for rolling out the dough
- Don’t skip out on chilling the dough or your cookies will spread too much. We recommend chilling for at least an hour or overnight. If you do chill the dough overnight, set it out on the counter for a half hour so that it’s easier to roll out!
- Heavily flour your surface or roll out the dough on a piece of plastic wrap to make sure that the dough doesn’t stick!
- Dip your cookie cutter in flour between cutting out cookies to make sure the dough doesn’t stick to the cutter.
- If you’re making intricate shapes, pop the cookie sheet in the freezer for 20 minutes before baking to help the sugar cookies to retain their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 122 calories
- Sugar: 10.1 grams
- Fat: 4.9 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2.9 g
- Protein: 1.5 grams
Find it online: https://bromabakery.com/sugar-cookies/