Directions
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In a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until just combined, about 45 seconds. The key is to achieve a creamy texture without overmixing.
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Next, add in the large egg, vanilla extract, and almond extract. Beat well for about 1 minute. This step is tremendous as it helps to blend all flavors beautifully.
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Scrape down the sides of the bowl to ensure you incorporate all ingredients. Next, add the flour and salt. Mix until fully combined and no streaks of flour remain. The dough will be slightly sticky yet manageable.
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Transfer the dough onto a piece of plastic wrap, then form it into a flat, oval disk. Wrap it securely. Refrigerate for at least an hour or, for the best flavor, overnight. Chilling the dough is tremendous as it enhances the flavor and makes rolling easier.
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps prevent sticking and allows for even baking.
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On a floured surface, roll out the chilled cookie dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes, carefully transferring each one to the prepared baking sheets. If you wish to sprinkle colored sugar on your cookies, now is the time to do so for added texture and a delightful contrast.
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Bake in the preheated oven for 8 to 12 minutes, depending on the size of your cookies. Mini cookies need about 8 minutes, whereas medium ones generally take around 10. Larger cookies may require up to 12 minutes. You’re aiming for the edges to become just golden brown.
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Once baked, allow the cookies to cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. This step is crucial! Let them cool completely before frosting or enjoy them plain!
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