The Fan Favorite Almond Cutout Cookie Recipe
Simple, quick, yet delicious with the perfect almond flavoring! Soft and chewy or bake longer for a crispier cookie!
Ingredients
- 1 cup (227g) Unsalted Butter Chilled, Cubed
- 1 cup (200g) Granulated White Sugar
- 1 tsp Almond Emulsion LorAnn brand
- 1/2 tsp Vanilla Extract
- 1 Large Egg Chilled
- 2 tsp (9.5g) Baking Powder
- 1/2 tsp (3g) Salt
- 3 cups (360g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
- Cream cubed butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in almond emulsion, vanilla and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Chilling the dough is not necessary and will give you the best results! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I roll my cookies to 1/4" thick. You're welcome to roll to any thickness, but will need to adjust baking times accordingly. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.
If dough is not pulling away from the sides of the bowl on its own, add more flour 1 Tablespoon at a time, until it is.
If dough seems too sticky when rolling out, add small amounts of flour while rolling out the dough on a floured surface.