Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 0.75 tsp baking powder
  • 0.5 tsp fine sea salt

Instructions:

  1. Cream the softened butter and granulated sugar on medium speed for about 2-3 minutes until pale and smooth. Do not over-mix to avoid incorporating too much air.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until just combined and emulsified.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Turn the mixer to the lowest setting and gradually add the dry ingredients, stopping as soon as the last streak of flour disappears.
  4. Divide the dough into two equal portions. Wrap in plastic, and refrigerate for at least 30 minutes. This prevents the gluten from getting too snappy and makes rolling easier.
  5. On a lightly floured surface, roll the dough to a consistent 1/4-inch thickness until the surface is smooth and even.
  6. Cut shapes using cookie cutters while the dough is cold, place on parchment-lined baking sheets, and bake for 10 minutes or until the edges are just set but not browned.
  7. Let the cookies rest on the hot pan for 5 minutes before moving them to a wire rack to firm up completely.