- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. If the dough seems too sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, roll out one portion of the dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
Carefully transfer the cut-out cookies to the prepared baking sheets, leaving a little space between each cookie.
Gather any dough scraps, reroll, and cut out more cookies until all the dough is used.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Once the cookies are completely cooled, you can decorate them with icing, sprinkles, or leave them plain. Enjoy your delicious cut-out sugar cookies!
Note: You can store these cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.