Soft Cut-Out Sugar Cookies
, 3 h (mostly chilling)
Makes 24 cookies, 3-4 inches
Soft, buttery rolled sugar cookies; dough chills in flat sheets, then gets cut into shapes and iced.
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepLine baking sheets with parchment or silicone mats | |||||||||
| 281 g all-purpose flour, spooned & leveled | Whisk flour, baking powder & salt | Mix in dry ingredients on low | Halve dough, roll 1/4 inch thick | Stack, cover & chill 2 hrs-2 days | Cut shapes; reroll scraps | Bake 350°F / 177°C, 11-12 min | Cool 5 min on tray, then on rack | Ice & add sprinkles | |
| 1/2 tsp baking powder | |||||||||
| 1/4 tsp salt | |||||||||
| 170 g unsalted butter, softened | Beat butter & sugar until creamy, 3 min | Beat in egg, vanilla & almond, 1 min | |||||||
| 150 g granulated sugar | |||||||||
| 1 large egg, room temperature | |||||||||
| 2 tsp pure vanilla extract | |||||||||
| 1/4 tsp almond extract (optional) | |||||||||
| extra flour for rolling and work surface | |||||||||
| royal icing, glaze icing, or cookie buttercream | |||||||||
| assorted sprinkles | |||||||||
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