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Katrina's Sugar Cookies

The best cut-out sugar cookies EVER
Prep Time 10 mins
Cook Time 8 mins
Course Dessert


  • 1 cup unsalted butter (softened)
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg (room temp)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups all-purpose flour


  • Preheat oven to 350. Line cookie sheets with parchment paper.
  • Beat the butter and sugar until creamed (I'd say 3-4 minutes), making sure to scrape bowl halfway through and after.
  • Add extracts and egg, and combine for a minute. I beat my egg a bit before adding! And I'm a HUGE fan of almond extract, so don't leave it out...it's perfect! FYI, McCormick extracts are all nut free (yes, even the almond)!
  • In another bowl, SIFT the flour, baking powder and salt. Sifting eliminates the potential lumps that may be in your baking powder. If you've ever tasted a sour bite in your baked goods/pancakes, it's the lumps in your baking powder!
  • Add the flour mixture (make sure you're on low), a third at a time until it's all incorporated. Now listen to me, it may look crumbly, but JUST.KEEP.MIXING. It will come together, I assure you. The dough will start to pull away from the sides of the bowl and stay on the paddle! That's when you know it's done!
  • This is when you'll take it out and start to roll it to your desired thickness, and cut out the cookies! Then bake at 350 for 6-9 minutes depending on your cookie size and thickness. Unless you want a crispy cookie, don't over-bake this recipe. Pull the cookies out before they ever start to brown...there is no need! If you want a soft cookie, pull them out sooner than you think! Once cooled, you can decorate, or inhale them as is!