Ingredients
Scale
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- In a stand mixer fitted with the paddle attachment, combine softened butter and sugar. Beat on medium speed until just combined, about 45 seconds.
- Add egg, vanilla extract, and almond extract. Beat well for about 1 minute until fully incorporated and smooth.
- Incorporate the dry ingredients by adding the all-purpose flour and salt. Mix on low speed until no streaks of flour remain.
- Shape the dough into a flat, oval disk and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled cookie dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and transfer them to prepared baking sheets.
- Bake in the preheated oven for 8 to 12 minutes until edges are golden brown.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg