This is going to be your new go-to sugar cookie recipe. These cut out cookies hold their shape when baked, but still remain soft and tender - perfect for decorating ready for holiday cookie boxes!
WHAT YOU NEED all purpose flour baking soda cream of tartar salt unsalted butter granulated sugar egg vanilla extract almond extract buttercream or royal icing
1. Whisk together the flour, baking soda, cream of tartar, and salt. 2. Mix together the butter and sugar on medium-high speed until pale and fluffy. 3. Scrape down the bowl and mix in the egg, followed by the vanilla and almond extract. 4. Mix in half of the dry ingredients until combined. Then mix in the rest.
5. Roughly shape the dough into one large mass inside the bowl. Cut it in half down the middle and roll out each half on two separate sheets of parchment paper that have been lightly dusted with flour. 6. Roll to about 1/4 of an inch thick. Transfer one rolled cookie sheet to a large baking tray. Very lightly dust the surface with flour and stack the second sheet on top. 7. Wrap the tray with plastic wrap and chill for at least 2 hours or overnight.
8. Cut the cookies into festive shapes. Chill for 20-30 minutes while you preheat the oven to 350F. 9. Bake for 10-12 minutes, careful not to let the edges brown.
10. Decorate the cookies with buttercream or royal icing once completely cooled.