1cup(2 sticks or 226 g) unsalted butter,, room temperature
1cup+ 1/4 cup (250 g) granulated sugar,, separated
1Tablespoonpacked light brown sugar
1large egg,, room temperature
2teaspoonspure vanilla extract
½teaspoonalmond extract,, optional
Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, 1 cup sugar and brown sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl halfway through.
Add egg and vanilla. Mix until combined, about 30 seconds.
With the mixer on low, slowly add the flour mixture to the bowl. Mix just until combined. Batter will be thick. Use a spatula to scrape the bottoms of the bowl to ensure all flour bits are mixed in.
Use a 1-inch cookie scoop (about tablespoon) to scoop dough. Use your hands to roll dough into a ball and roll each ball in remaining 1/4 cup sugar. Place on prepared cookie sheet 2 inches apart.
Bake cookies 375° F for 8 to 10 minutes or until the cookie edges are set, but not yet brown. The centers of the cookies will be soft and pillowy (they will fall as they cool). Let cookie cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
High altitude adjustments: Decrease granulated sugar by 2 Tablespoons.Storing sugar cookies: Store sugar cookies in an airtight container at room temperature for up to a week.Freezing sugar cookie dough: Wrap sugar cookie dough in plastic wrap and freeze for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.Suggested tools:Kitchen scale - weighing ingredients is more accurate than measuringStand mixer or hand mixer - helps get the butter and sugar nice and fluffyCookie scoop - yields the perfect amount of dough for cookiesBaking sheet - a staple when it comes to baking cookies