Crisp edges, thick centers, perfect for decorating with royal icing. Decorate with the Easy Royal Icing recipe in this collection.
Ingredients
- 2¼ cups (281g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ¼ to ½ teaspoon almond extract (optional, but makes the flavor outstanding)
- Royal icing or easy glaze icing, for decorating
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter and sugar on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again.
- Add the dry ingredients to the wet and mix on low until combined. The dough will be relatively soft. If it seems too soft and sticky for rolling, add 1 tablespoon more flour.
- Divide the dough into 2 equal parts. Place each on lightly floured parchment paper or a silicone mat. Roll each portion out to about ¼-inch thickness.
- Lightly dust one rolled-out piece with flour and place a sheet of parchment on top. Stack the second piece on top, cover with plastic wrap or foil, and refrigerate for at least 1–2 hours and up to 2 days.
- Preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment.
- Remove the top dough piece from the refrigerator. Cut into shapes with cookie cutters. Re-roll scraps and continue cutting. Repeat with the second piece of dough.
- Arrange cookies 3 inches apart on the baking sheets. Bake for 11–12 minutes, until lightly browned around the edges. Rotate the pan halfway through if your oven has hot spots. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate with royal icing or easy glaze icing. You can refrigerate the entire baking sheet to help speed up the icing setting.
- Enjoy right away or wait for the icing to set. Store covered at room temperature for up to 5 days, or refrigerated for up to 10 days.
Notes
- Freezing: Baked cookies (plain or decorated) freeze well for up to 3 months. Let icing set completely before layering between parchment sheets. Cookie dough can also be frozen for up to 3 months — freeze the flattened disks, thaw in the refrigerator, roll out, then chill the rolled dough 45 minutes to 1 hour before cutting and baking.
- Room temperature ingredients are essential — cold butter won’t cream properly and cold eggs don’t mix in evenly.
- Flavor variations: Swap almond extract for maple, coconut, lemon, or peppermint extract. Add 1 tsp pumpkin pie spice or ground cinnamon. Add 1 tbsp lemon zest along with lemon extract.