Buttery Shortbread Sugar Cookies
These cookies are so tasty, they don't even need frosting! Soft, tender and utterly delicious. The perfect cookie with a tall glass of ice cold milk or your morning cup of joe.
Equipment
- parchment paper or silpat liner
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3¼ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Line cookie sheets with parchment paper or silpat liners.
- In a large mixing bowl, combine butter, sugar, eggs, vanilla and almond exrtact.
- Beat on high speed until light and fluffy.
- In another bowl stir together dry ingredients; flour, baking powder, baking soda and salt.
- Slowly add the dry ingredients to the wet ingredients until well combined.
- Cover the mixing bowl and refrigerate dough for 2 hours.
- Preheat oven to 400°F.
- Divide dough into 3-4 chunks. Roll out dough on a lightly floured surface to about a ¼ inch thickness.
- Using a cookie cutter cut out shapes and place on prepared cookie sheets about ½ inch apart.
- Bake for 5-6 minutes.
- Transfer baked cookies onto a wire rack to cool.