Classic Rolled Sugar Cookies
Buttery vanilla and almond sugar cookies made from a small batch of chilled dough that rolls out and cuts cleanly.
Equipment
- Stand mixer with paddle attachment
- Rolling Pin
- Cookie cutters
- 2 baking sheets
- Parchment paper
Ingredients
Main Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 ¾ cup all-purpose flour plus more for rolling
- ½ tsp salt
Instructions
Cooking
- Beat. Mix the butter and sugar for about 45 seconds until just combined.
- Add egg. Beat in the egg, vanilla, and almond extract for 1 minute until smooth.
- Add flour. Mix in the flour and salt on low until the dough has no dry streaks.
- Chill. Pat into a flat disk, wrap, and refrigerate at least 1 hour.
- Roll. Heat the oven to 350 degrees F. Roll the dough to 1/4 inch on a floured surface and cut out shapes.
- Bake. Bake on lined sheets for 8 minutes for mini, 10 for medium, or 12 for large cookies, until the edges set.
- Cool. Rest 5 minutes on the sheet, then cool fully on a rack before icing.
Notes
Substitutions: Use all vanilla and skip the almond extract, or add 1/4 tsp more salt if you use unsalted butter and like a saltier cookie.
Tips: Chill the dough for at least 1 hour and roll to an even thickness.
Storage: Keep airtight at room temperature up to 1 week or freeze baked cookies up to 3 months.