Description
These scientifically-engineered sugar cookies are designed for maximum shape retention, ensuring your holiday cutouts emerge from the oven with sharp, precise edges. With a balanced fat-to-flour ratio and a hint of almond, they provide a sturdy yet tender canvas perfect for intricate royal icing work.
Ingredients
- 344g all-purpose flour
- 4g baking powder
- 3g sea salt
- 226g unsalted butter, room temperature (65°F-68°F)
- 150g granulated sugar
- 50g large egg (1 egg)
- 5ml vanilla extract
- 5ml almond extract
Instructions
- Whisk together the flour, baking powder, and sea salt in a medium bowl until the leavening is evenly distributed.
- Cream the butter and sugar in a stand mixer with a paddle attachment on medium speed for exactly three minutes until pale and ivory-colored.
- Add the egg, vanilla, and almond extract, mixing on low speed until the mixture forms a smooth, glossy emulsion.
- Add the dry ingredients in two separate additions, mixing on the lowest speed only until no white streaks of flour remain.
- Divide the dough into two disks, wrap tightly in plastic, and refrigerate for at least 2 hours to allow for full hydration.
- Preheat your oven to 350°F (177°C) and roll the chilled dough on a lightly floured surface to a 1/4-inch (6mm) thickness.
- Cut into shapes, transfer to parchment-lined sheets, and bake for 9 to 11 minutes until the edges are dry and set but not heavily browned.
Notes
To maintain the most precise shapes, avoid over-working the dough scraps; instead, roll them out only once more after the initial cut. If the dough becomes too soft at any point during the cutting process, return it to the refrigerator for 10 minutes to firm up the butter, which prevents spreading in the oven.
- Prep Time: 2 hours 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American