Christmas Sugar Cookies

These Christmas Sugar Cookies are soft in the center and lightly crisp at the edges, perfect for holiday gatherings and cookie exchanges.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Dry Ingredients

2.75 cups all-purpose flour, plus a bit for dusting Measure flour correctly to prevent dry cookies.
1 teaspoon baking powder
0.5 teaspoon fine salt

Wet Ingredients

1 cup unsalted butter, room temperature Use room temperature butter for the best texture.
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
0.5 teaspoon almond extract (optional) Adds a hint of bakery-style flavor.

Preparation

Whisk the dry ingredients: flour, baking powder, and salt. Set aside.
Cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, vanilla, and almond extract if using. Mix just until combined.
On low speed, add the dry ingredients. Stop when a soft dough forms. Do not overmix or the cookies can get tough.
Divide the dough in half, pat each into a disc, and wrap. Chill the dough for at least 1 hour.

Baking

Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough on a lightly floured surface to about 1/4 inch thick. Cut shapes and place on baking sheets, leaving a little space.
Bake 8 to 10 minutes, removing when the edges look set and just barely turning golden.
Cool on the sheet for 2 minutes, then move to a rack. Decorate once fully cool.

For best results, chill the dough and the cut shapes before baking to maintain cookie shape.