Ingredients
Scale
- 3 cups all-purpose flour (375g)
- 2 teaspoons aluminum-free baking powder
- 1 cup unsalted butter, room temperature (226g)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, room temperature (226g) for frosting
- 4 cups confectioners’ sugar (480g)
- 1 teaspoon pure vanilla extract for frosting
- 1 teaspoon pure almond extract
- ¼ cup heavy whipping cream
- A pinch of salt
Instructions
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large mixing bowl, beat the butter and kosher salt on medium speed until combined.
- Add granulated sugar and mix until smooth.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the flour mixture, mixing until a soft dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll the chilled dough to about ¼ inch thick and cut into shapes.
- Place the cookies on baking sheets and bake for 7-8 minutes until puffy. Let cool on wire rack.
- For the frosting, beat another cup of butter until creamy. Gradually add confectioners’ sugar, vanilla extract, almond extract, and heavy cream, mixing until fluffy.
- Frost cooled cookies and decorate as desired.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg