Sugar Cookies

Ingredients

• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (227 g) unsalted butter, cubed
• 1 1/4 cups (250 g) granulated sugar, for the dough
• 1 large egg
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1/2 teaspoon almond extract, optional
• 2 tablespoons (25 g) granulated sugar, for the tops

Method

1. 1

   Step 1. Allow about 2 hours 15 minutes, including 30 minutes to soften butter, 30 minutes dough chilling, three baking batches and 15 minutes final cooling. Use bowls, an electric mixer, two 18-by-13-inch rimmed baking sheets, parchment and a rack. Makes 32 round drop sugar cookies; this soft dough is not intended for detailed cut-out shapes. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Let the cubed butter stand about 30 minutes until pliable but not oily. Whisk the flour, baking powder, baking soda and salt together.

3. 3

   Step 3. Beat the butter and dough sugar for about 2 minutes until light. Beat in the egg, vanilla and optional almond extract. Mix in the dry ingredients on low just until combined. Cover and refrigerate 30 minutes. Do not taste raw dough. Begin preheating the oven near the end of this chilling time so it is fully heated before baking.

4. 4

   Step 4. Heat the oven to 375°F and line the sheets with parchment. Divide the dough into 32 balls, about 28 g or 1 1/2 tablespoons each. Put 12 on the first sheet, spaced at least 2 inches apart. Flatten gently to about 1/2 inch thick and sprinkle with a share of the topping sugar. Keep the remaining dough chilled.

5. 5

   Step 5. Bake one sheet at a time for 9–11 minutes, until the edges are pale gold and the tops are set. Cool on the sheet for 5 minutes, then move to a rack. Repeat with a second batch of 12 and a third of 8, using the remaining topping sugar. Let each sheet cool before loading more dough.

6. 6

   Step 6. Allow the final batch at least another 10 minutes on the rack before serving. Once completely cool, keep in an airtight container.