Sugar Cookies
Freezer-friendly sugar cookies that can be flavored with almond, vanilla, or cinnamon and baked whenever needed.
Ingredients
All-purpose flour
200 g
Salt
a pinch
Baking powder
2 tsp
Butter, softened at room temperature
115 g
Granulated sugar (for the dough)
225 g
Egg, lightly beaten
1
Almond extract
1/4 tsp
Granulated sugar (for rolling)
60 g
Instructions
1
Step 1
Sift in the flour, salt, and baking powder. In a bowl, beat the butter with a wooden spoon or whisk until smooth. Gradually add the granulated sugar, beating continuously, until the mixture becomes creamy and pale in color. Gradually pour in the beaten egg, beating well after each addition. Finally, add the almond extract.
2
Step 2
Add the flour mixture to the butter mixture and stir until combined. Wrap the dough in plastic wrap and refrigerate for about 15 minutes, until the dough firms up.
3
Step 3
Once the dough has firmed up, roll it into logs about 5 cm in diameter. Wrap in plastic wrap and seal the ends tightly. Return to the refrigerator for 10 minutes. Remove and roll in the granulated sugar, coating the surface evenly (leave the ends free of sugar). Return to the refrigerator until ready to bake.
4
Step 4
Preheat the oven to 180°C. Grease two baking sheets with melted butter. Slice the dough into rounds about 5 mm thick and arrange them on the baking sheets, spaced 4 cm apart. Return the remaining dough to the refrigerator. Bake for 12 to 15 minutes until golden, then transfer to a wire rack to cool. Repeat with the remaining dough.
