Ingredients
Scale
- 2 1/4 cups (281 g) all-purpose flour, spooned & leveled, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- Royal Icing, Easy Glaze, or Cookie Buttercream for decorating
- Assorted sprinkles for decoration
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and sugar until light and creamy, about 3 minutes. Add egg, vanilla, and almond extract; beat until combined.
- Add dry ingredients on low speed until dough forms. If too sticky, add 1 more tablespoon of flour.
- Divide dough in half, flatten, wrap in parchment or plastic, and refrigerate at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Roll dough to 1/4-inch thickness. Use cookie cutters to cut shapes; reroll scraps as needed.
- Place cookies 3 inches apart on baking sheets. Bake 11–12 minutes or until edges are lightly browned.
- Cool on baking sheet 5 minutes, transfer to cooling rack. Decorate as desired once cooled.
- Store plain or iced cookies covered at room temperature for up to 5 days, or refrigerate up to 10 days.
Notes
- Freeze plain or decorated cookies for up to 3 months; thaw before serving.
- Freeze dough before rolling for up to 3 months; thaw in fridge overnight.
- Room temperature butter and egg ensure proper dough consistency.
- Customize flavors with almond, maple, coconut, lemon, peppermint extracts, or spices like cinnamon or pumpkin pie spice.
- Decorate with royal icing, cookie buttercream, or easy glaze.
- Double the recipe to make extra cookies for large batches.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian