Soft Sugar Cookies
Ingredients
- 2 1/2 Cups All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoons Baking Powder
- 2 teaspoons Cornstarch
- 3/4 Cup Unsalted Butter, softened
- 3/4 Cup Granulated Sugar
- 3/4 Cup Powdered Sugar
- 1 Tablespoon Light Brown Sugar, packed
- 1 Large Egg
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 1/4 Cup White Sugar, for rolling
- Sprinkles, optional
Instructions
- Preheat the oven to 350 F.
- In a small bowl, whisk together the dry ingredients, then set aside.
- In a stand mixer, mix together the butter and sugars on medium speed until completely combined. Mix in the egg, egg yolk, vanilla and almond extract, stirring until just combined.
- Mix in the dry ingredients. Do not over-mix. Place the bowl in the fridge for a couple minutes to rest.
- Using a cookie scoop, scoop out balls of dough and roll them in sugar (or sprinkles) and place on a cookie sheet lined with a silpat, cover them and set them in the fridge for at least 6 hours but preferably overnight.
- Place cookies about 2 inches apart on a large cookie sheet lined with a silpat. Bake for 8-10 minutes. Transfer to a cooling rack. Sprinkle the cookies with a little decorative sugar (optional). Wait for them to cool as they are best after resting and enjoy!
Notes
To freeze sugar cookie dough, shape it into a log, wrap tightly in plastic wrap and put in an airtight container before freezing.
Nutrition
Calories: 263kcal