My Favorite Roll Out Sugar Cookies
Get ready to bake up some sweet nostalgia with *My Favorite Roll Out Sugar Cookies*! Perfectly soft yet sturdy enough to hold their shape, these cookies are an absolute dream for holiday baking or any special occasion. Featuring a heavenly combination of vanilla and almond extracts, this dough is easy to roll out, cut, and bake to golden perfection in just minutes. Plus, with a simple preparation process and a chill time that ensures flawless results, these cookies are both beginner-friendly and a joy for seasoned bakers. Whether decorated with icing or enjoyed plain, their buttery, melt-in-your-mouth texture will make them the star of any dessert table. This classic sugar cookie recipe is your go-to for unforgettable cutouts, making it a must-have in any baker's repertoire.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 Egg
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract to the butter-sugar mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Avoid overmixing.
Divide the dough into two equal portions and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour, or until the dough is firm and easy to roll out.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and transfer them to the prepared baking sheets.
Re-roll the scraps of dough and repeat the cutting process until all the dough is used.
Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating or serving.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 455.5 g | 166% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 201.8 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
