- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Bake Time: 8–10 minutes
- Servings: 24–30 cookies (depending on cutter size)
Ingredients
For the Sugar Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract (optional, but adds great bakery flavor)
- 3 cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp salt
For Easy Royal Icing (Optional):
- 2 cups powdered sugar
- 1½ tbsp meringue powder (or 2 tbsp light corn syrup)
- 3–4 tbsp warm water (adjust for desired consistency)
- 1 tsp vanilla extract
- Gel food coloring (optional)
Instructions
- Cream Butter & Sugar: In a large bowl using a hand mixer (or in a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together on medium speed for about 2 minutes until smooth and creamy.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Combine: Turn the mixer to low speed and gradually add the flour mixture to the wet ingredients until a cohesive dough forms. If the dough seems too sticky, add 1–2 extra tablespoons of flour.
- Chill the Dough: Divide the dough into two equal portions. Flatten each portion into a disc and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (chilling prevents the cookies from spreading in the oven).
- Roll & Cut: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets, leaving about 1 inch between cookies. Re-roll dough scraps as needed.
- Bake: Bake for 8 to 10 minutes, or until the edges are lightly set and the bottoms are barely golden. (Do not overbake if you prefer soft cookies).
- Cool & Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing.
- Make the Icing (Optional): Whisk powdered sugar, meringue powder (or corn syrup), vanilla extract, and warm water together until smooth. Add food coloring if desired. Pipe or spread onto cooled cookies and let set for 1–2 hours.
Tips for Success
- Keep the Dough Cold: If the dough gets too soft while rolling out shapes, pop it back into the fridge for 10 minutes.
- Thick Cut-Outs: Keeping the dough rolled to ¼-inch thickness ensures soft, tender centers that hold up well to frosting.
