Ingredients:

  • 3 cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) cold Unsalted Butter, cubed
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional)
  • Extra all-purpose flour (for dusting/rolling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the cold, cubed butter and granulated sugar on medium-high speed until the mixture is light and fluffy (approx. 3–4 minutes). Scrape down the sides often.
  3. Add Wet Ingredients: Reduce the speed to low. Beat in the egg, followed by the vanilla and almond extracts, mixing only until just combined.
  4. Incorporate Dry Mix: Gradually add the flour mixture (about 1/3 at a time) to the wet ingredients on the lowest speed. Mix only until the flour is just incorporated and a soft dough forms. Do not overmix.
  5. Divide and Flatten: Divide the dough into two equal discs. Flatten each disc into a rough 1-inch thick square, wrap tightly in plastic wrap, and refrigerate for a minimum of 1.5 hours. The butter must be fully chilled and solid.
  6. Prep for Rolling: Remove one dough disc from the fridge. Lightly dust your work surface and rolling pin, or roll the dough between two sheets of parchment paper.
  7. Roll Thickness: Roll the dough evenly to a thickness of about 1/4 inch (6mm).
  8. Cut the Shapes: Use cookie cutters to cut shapes as close together as possible. Carefully transfer the cutouts onto a parchment-lined baking sheet. Reroll scraps only once or twice, chilling briefly between rerolls if the dough feels soft.
  9. Second Chill (Crucial for No-Spread): Place the baking sheet with the cut-out cookies back into the refrigerator for 15 minutes before baking. This locks in the shape.
  10. Preheat: Preheat your oven to 350°F (175°C). Position the oven rack in the centre.
  11. Bake: Bake the cookies for 8–10 minutes. Cookies should be set, firm to the touch, and the edges should be just beginning to turn a very light golden blonde.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  13. Decorate: Once fully cooled, the Rolled Sugar Cookies are ready to be decorated with royal icing, buttercream, or simple sprinkles.