Soft, delicious, easy to make Sugar Cookies that keep their shape when baked.
- 1 C Butter
- 1 C Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 Egg
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 C All Purpose Flour
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Preheat oven to 350° F.
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In the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes.
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Beat in extracts and egg.
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In a separate bowl, combine baking powder and salt with flour and stir together to incorporate. Add a little of the flour mixture at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface and finish off kneading the dough by hand. You can wet your hands if the dough is too dry and crumbly.
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DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
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Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.
- Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.