Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups cake flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Prepare the Dough: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the egg, vanilla extract, and almond extract (if using), mixing until combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
- Chill the Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1-2 hours (or up to 3 days).
- Roll Out and Cut: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to create your desired shapes and carefully transfer the cookies to parchment-lined baking sheets.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are set but not browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate: Once cooled, decorate the cookies with royal icing, sprinkles, or colored sugar.
Notes
Prep Time: 20 minutes (plus chilling time) | Cooking Time: 10 minutes | Total Time: 2 hours 30 minutes
Kcal: 150 kcal per cookie | Servings: Approximately 24 cookies
