These sugar cookies are easy to make because they don’t have to be chilled before you roll them out. Saving you time.
2/3cupButteror Coconut Oil, Shortening or Dairy Free Margarine, if need to eat dairy free
1 1/2teaspoonBaking Powder
Place the butter or other fat into the bowl. Add the sugar, vanilla, and almond extract cream together with a mixer.
Add the egg. Mix until fluffy.
Add the flour, baking powder, and salt. Mix until dough comes together.
Divide dough in half.
Flour your working surface and roll out half the dough to 1/4 to 1/8 inch thick.
Cut with desired cookie cutters.
Transfer cut cookies to a lined baking sheet with a spatula.
Gather up extra pieces of dough and roll out with the next half of dough.
Bake at 375 for 8-10 minutes until cookies are set and just starting to turn golden on the edges.
Remove from baking sheet and let cool on racks.
Once cooled frost if desired.
Notes, while mixing the flour in, if the dough seems a little dry you can add a little water or milk. But only if needed.If you don’t have almond extract, you can add more vanilla.If you would like a softer cookie, roll the dough out thicker and bake until the edges are just starting to brown.