This sugar cookie recipe is perfect for decorating. It's simple to make and doesn't spread during baking!
Ingredients
1/2cupunsalted butterat room temperature
1/2cupsugar
1extra large egg
1tspvanilla extract
1tspalmond extract
7.5ozall purpose flour, by weight(1.5 cups, measured)
1tspbaking powder
1/4tspsalt
Instructions
Cream together the butter and sugar with a mixer (read my creaming article if you need a review on how to do it properly). Add the egg, vanilla extract, and almond extract, and beat until blended.
In a bowl, whisk to combine the flour, baking powder, and salt. Add the flour mixture to the creamed butter and sugar and beat just until the flour disappears. Scrape the dough out into plastic wrap. The dough may look slightly crumbly, but it should come together well as you shape it into a disk. Chill in the refrigerator for 1 hour.
Flour your countertop, and roll the dough out to the desired thickness (I do somewhere between 1/8 inch and 1/4 inch thick). Cut the dough with your cutters and place on your baking sheet (no need to grease the pan or use parchment if you don’t want to). Refrigerate for 20 minutes, and preheat the oven to 350 degrees F.
Bake for 10 minutes until very faintly golden brown on the edges. Cool on a wire rack completely before decorating.