Quick Sugar Cookies (Print Version)
# Ingredients:
01 -
Softened unsalted butter, 1 cup (226g).
02 -
White sugar, 1 cup (200g).
03 -
1 teaspoon of vanilla, the liquid kind.
04 -
Optional: A dash of almond extract, about 1/4 teaspoon.
05 -
One large egg.
06 -
All-purpose flour (2 3/4 cups, 345g).
07 -
Two tablespoons cornstarch.
08 -
A quarter teaspoon baking powder.
09 -
Half a teaspoon of regular salt.
10 -
More flour to stop dough from sticking while rolling.
11 -
Icing or sanding sugar to decorate your cookies.
# Instructions:
01 -
Heat your oven to 350°F and get a baking sheet ready with parchment paper.
02 -
Blend sugar and butter until fluffy and smooth. Stir in the egg, vanilla, and if you’re using it, almond extract.
03 -
Stir together salt, flour, cornstarch, and baking powder in a bowl.
04 -
Little by little, mix the dry stuff into the creamy butter mix, splitting it into 4 or 5 portions.
05 -
Flatten the dough to 1/4-inch thickness on a floured countertop. Use cookie cutters for shapes, then move the pieces to the prepared baking sheet.
06 -
Cook for 8–10 minutes until the edges just barely turn gold. Let the cookies cool on the tray for 5–10 minutes before moving them.
# Notes:
01 -
Butter should be cool-ish, about 65°F.
02 -
Mix flour slowly—this avoids the dough being too crumbly.
03 -
Cookies stay good for about two weeks at normal room temperature.