Perfect Roll-Out Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, Large whole
  • 1 Egg yolk

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 3/4 tsp Vanilla extract

• Dairy

  • 1 cup Butter, salted

Found on rosebakes.com

Description

Directions

• Instructions
• In a large mixing bowl, cream together the butter, sugar and salt until light and fluffy with mixer (I use my Kitchenaid) at medium speed.
• Next add the egg yolk, beat it some more, then add the whole egg. Mix in the vanilla and almond.
• Add flour and beat on low until well-combined. Do not overbeat. The dough will be sticky!
• Divide the dough in half and wrap in plastic wrap. Refrigerate for at least an hour, but I usually do mine the day before.
• When you’re ready to bake, allow the dough to come to room temp for at least 10 minutes, then knead it until it gets back to a smooth texture.
• Preheat over to 375°. Sprinkle your work surface and rolling pin with flour. For best results, roll the dough to ¼ inch thickness.
• Continue sprinkling flour when needed to prevent dough from sticking. Use your cutters to cut the cookies into the desired shapes then place on cookie sheets covered with parchment paper.
• Now don’t skip this step! Stick the cookies (on the sheets) back in the freezer for exactly 10 minutes to allow them to re-chill. This will keep your cookies perfectly shaped! When they’re chilled, bake for 8-10 minutes (depending on size) for the perfect cookie!
• I rarely get browned edges with these cookies – they hold their shape, taste yummy, and are not crunchy! After trying multiple recipes, this has to be my favorite!