The Best Sugar Cookies
Soft sugar cookies perfect for cutting and decorating.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled (plus more for rolling)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional
For Decorating
- Royal icing easy glaze icing, or cookie buttercream
- Assorted sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using a mixer, beat butter and sugar on high speed until light and creamy, about 3 minutes.
- Add egg, vanilla extract, and almond extract (if using). Beat until fully combined, scraping down the bowl as needed.
- Add dry ingredients to wet ingredients and mix on low speed until just combined. Dough should be soft but not sticky. If needed, add 1 tablespoon flour.
- Divide dough in half. Roll each portion between lightly floured parchment paper to 1/4-inch thickness.
- Stack dough sheets, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Cut dough into shapes using cookie cutters. Reroll scraps as needed. Place cookies 3 inches apart.
- Bake for 11–12 minutes until edges are lightly set and barely golden.
- Cool cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Decorate cooled cookies as desired and allow icing to set before serving or storing.
Notes
Almond extract adds bakery-style flavor but is optional