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Sugar Cookies

Prep Time:

1 hour

Cook Time:

11 Minutes


24, 3" cookies




  • 2 ¼ cups all-purpose flour (I prefer King Arthur Brand)

  • ½ TSP baking powder

  • ¼ TSP salt

  • ¾ cup granulated sugar

  • ¾ cup unsalted butter, softened

  • 1 egg

  • 2 TSP vanilla

  • ½ TSP almond extract


In a large bowl whisk together the dry ingredients: flour, baking powder, and salt.


In a separate bowl mix the granulated sugar and butter using a handheld mixer. Beat on medium speed until light and fluffy. Add 1 egg to the sugar mixture and beat until combined. Next add the vanilla and almond extract, mix well.


Once the mixture is well combined, add it to the flour mixture. Using the handheld mixer, or stand mixer with paddle attachment, beat until combined and the dough has come together.


Divide the dough into 2 equal parts. Roll each piece into a large rectangle, ¼’ thick on a silicon baking mat or a floured piece of parchment paper. Slide the mat or paper onto a cookie sheet. Cover with plastic wrap and chill 1 hour. Repeat steps with second piece of dough.


Preheat the oven to 375˚ F.

Once chilled, cut the cookie dough into desired 3” shapes. Once cut, transfer the cookie to a parchment lined cookie sheet. You will need to re-roll the remaining dough to cut 24 cookies.


Bake 11 minutes. Allow cookies to cool 5 minutes, then transfer them to a cooling rack. Once completely cool, you may freeze them up to 1 month.





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