Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional for extra depth)
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Seasonal sprinkles or colored sanding sugar
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks pale yellow and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated. Add the egg, vanilla extract, and almond extract, beating again until the mixture is smooth and fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Turn your mixer to the lowest setting and gradually add the dry ingredients to the wet mixture. Mix just until the flour streaks disappear. Do not overmix the dough, as this can lead to tough cookies. If the dough feels too sticky, you can wrap it in plastic wrap and chill it in the refrigerator for 15 minutes to make it easier to handle.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use your favorite seasonal cookie cutters—leaves for fall or trees for Christmas—to cut out shapes. Place the cookies 2 inches apart on the prepared sheets. Bake for 8 to 10 minutes, or just until the edges are barely golden. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely before decorating.
- Cook Time: 30 minutes