Soft Sugar Cutouts (Print Version)
# Ingredients:
01 -
Softened unsalted butter (3/4 cup/170g).
02 -
Cup-for-cup all-purpose flour (2 1/4 cups/281g).
03 -
Regular granulated sugar (3/4 cup/150g).
04 -
Pinch of salt (1/4 teaspoon).
05 -
Half a teaspoon of baking powder.
06 -
Large egg at room temperature (1).
07 -
2 teaspoons of real vanilla extract.
08 -
Optional: Almond extract (1/4 or 1/2 teaspoon).
09 -
Icing or buttercream of your choice for decoration.
10 -
Various sprinkles for topping.
# Instructions:
01 -
In a medium bowl, mix your flour, salt, and baking powder using a whisk.
02 -
Use high speed to whip up the butter and sugar until it's soft and fluffy, takes about 3 minutes. Add vanilla, egg, and optional almond extract, then mix for another minute.
03 -
On a low setting, blend the dry mix into the wet ingredients. If it feels too sticky, toss in an extra tablespoon of flour.
04 -
Divide the dough in halves, roll each between parchment paper until they're 1/4 inch thick. Stack them and chill for 1-2 hours.
05 -
Cut shapes from the cold dough, then bake at 350°F for 11-12 minutes or until the edges lightly brown.
06 -
Leave the cookies on the sheet for 5 minutes, then cool them fully on a wire rack. Once cool, drizzle or spread on icing as desired.
# Notes:
01 -
Freeze plain or decorated cookies for up to 3 months.
02 -
Keep dough refrigerated for up to 2 days.
03 -
Double the recipe if you need extra cookies.