Ingredients
The following ingredients have 12 Servings
- 1 cup unsalted butter ((2 sticks))
- 1 cup granulated sugar
- 2 teaspoons vanilla ((you can replace one of these with almond extract if desired))
- 1 large egg ((room temperature))
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instruction
- In a large bowl, Cream together butter and sugar with a stand mixer with the paddle attachment until light and fluffy. You can also use a hand mixer.
- Add vanilla and egg and beat until combined. Scrape the bowl with a rubber spatula.
- Add flour, baking powder and salt. Beat in dry ingredients on low speed until combined with the wet ingredients.. Mixture may seem dry at first but will come together in a ball after a while.
- Divide dough in half and shape each portion into a flat disc. Wrap in plastic wrap.
- Chill dough in the fridge for at least one hour. This helps the cookies hold their shape when baked.
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- Remove dough from fridge and let rest for 5 minutes at room temperature to soften making it easier to roll.
- Roll each disc out with a rolling pin on a floured surface or parchment paper to 1/4 to 1/2 inch thickness. The thicker your cookie the softer it will be. If you like a crisp edge, make your cookies thinner.
- Cut out with cookie cutters and place on prepared baking sheet 2" apart.
- Bake for 8-11 minutes or until cookies are not glossy and edges are just starting to turn golden brown. Cooking time will vary with your oven and the thickness of your cookie. Remove from the oven and let sit on the cookie sheet for a few minutes before cooling on a wire rack.
- Frost cooled cookies with buttercream frosting or cream cheese frosting. Store in an airtight container.
