Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (226g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon almond extract
Instructions
- Cream butter in a stand mixer until smooth (approximately 1 minute).
- Gradually add sugar and beat until the mixture becomes light and fluffy (3-4 minutes), scraping the bowl sides frequently.
- Beat in the egg until fully incorporated.
- Add vanilla extract and optional almond extract.
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
- For piped cookies, transfer the dough to a piping bag fitted with your desired tip.
- For cut-out cookies: Roll the dough between parchment paper to a 1/4-inch thickness.
- Chill the dough for a minimum of 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the cookies and space them 2 inches apart on the prepared sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Notes
- Chilling the dough is essential for firming the butter and developing flavor.
- Ensure uniform shaping for even baking.
- Avoid overmixing after adding the flour to prevent tough cookies.