Description
Buttery, melt-in-your-mouth vanilla almond cookies with a festive crisp, perfect for holiday gifting or cookie exchanges.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) white sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 2 1/2 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: sprinkles, sanding sugar, or icing for decoration
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and almond extract, and beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until a soft dough forms.
- Divide dough into two discs, wrap in plastic, and chill for 30 minutes for easier rolling.
- Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies onto prepared trays about 1 inch apart. Decorate with sprinkles or sanding sugar if desired.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
- Let cool on trays for 5 minutes, then transfer to wire racks to cool completely.
- Optionally, decorate cooled cookies with icing or melted chocolate.
Notes
- Chilling the dough helps maintain cookie shape during baking.
- Store in an airtight container for up to 1 week.
- You can freeze the dough or baked cookies for longer storage.