Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- royal icing or buttercream for decorating
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another bowl, beat the softened butter and granulated sugar on high speed for about 3 minutes until creamy.
- Add the egg, vanilla extract, and almond extract to the butter mixture, beating until combined.
- Gradually mix in the dry ingredients on low speed until the dough forms.
- Divide the dough in half, rolling each half to 1/4-inch thickness between sheets of parchment paper.
- Stack the rolled sheets of dough and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C). Cut the dough into desired shapes and place them 3 inches apart on lined baking sheets.
- Bake for 11-12 minutes until the edges are set, then cool completely before decorating.
Notes
Refrigerating the dough is essential for easier handling and better shape retention while baking.
These cookies can be decorated with royal icing or buttercream for added flair and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.