Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup powdered sugar (for dusting)
Special equipment needed:
- Snowflake cookie cutter
- Piping bag and small round tip (optional)
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract until well combined.
4. Gradually mix in the dry ingredients until the dough comes together.
5. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Roll out one disk of dough on a lightly floured surface to 1/4-inch thickness. Use the snowflake cookie cutter to cut out shapes and transfer them to the prepared baking sheet.
8. Repeat with the remaining dough, re-rolling scraps as needed.
9. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, dust the cookies with powdered sugar using a fine-mesh sieve. Alternatively, use a piping bag with a small round tip to pipe designs onto the cookies with royal icing.
- Time:
Preparation time: 20 minutes
- Chill time: 1 hour
- Cooking time: 10-12 minutes per batch
Temperature:
- Preheat oven to 350°F (180°C)
Serving size:
- Makes approximately 24 cookies
Nutritional information:
- Calories: 160 per cookie
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 30mg
- Total carbohydrates: 19g
- Dietary fiber: 0g
- Sugars: 10g
- Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the 1/4 teaspoon of salt.
- Vanilla extract can be substituted with other extracts, such as lemon or orange.
- Almond extract can be omitted or substituted with other extracts.
Variations:
- Add food coloring to the dough for a colorful twist.
- Use different cookie cutters to create different shapes.
- Add sprinkles or sanding sugar on top of the powdered sugar for extra sparkle.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Chill the dough for at least 1 hour to prevent spreading during baking.
- Dust the cookies with powdered sugar while they are still slightly warm to help the sugar stick better.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- If the cookies become stale, place them in a 350°F (180°C) oven for 3-5 minutes to crisp them up.
Presentation ideas:
- Arrange the cookies on a platter and sprinkle with additional powdered sugar.
- Place the cookies in a clear cellophane bag and tie with a ribbon for a festive gift.
Garnishes:
- Sprinkles or sanding sugar can be added on top of the powdered sugar for extra sparkle.
Pairings:
- Serve with a cup of hot cocoa or tea.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with other holiday treats like gingerbread or peppermint bark.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the cookies spread too much during baking, chill the dough for longer before rolling it out.
Food safety advice:
- Make sure to wash your hands and all surfaces before and after handling raw dough.
Food history:
- Sugar cookies have been a popular Christmas treat since the 1700s.
Flavor profiles:
- These cookies are buttery, sweet, and slightly nutty from the almond extract.
Serving suggestions:
- Serve these cookies at a holiday party or as a festive treat for family and friends.
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