How to Make The Perfect (Soft) Cut Out Sugar Cookies

In a large mixing bowl, cream the unsalted butter ([adjustable]1 cup, i.e. 2 sticks) and powdered sugar (1 ½ cups[/adjustable]) together with an electric mixer.

Add the egg (1 large), vanilla extract ([adjustable]1 teaspoon), almond extract (½ teaspoon), and baking soda (1 teaspoon[/adjustable]) and continue to stir on medium speed. Once incorporated, turn the mixer down to low speed and add the all-purpose flour in one cup portions ([adjustable]2 ½ cups[/adjustable] total). 

When the flour disappears, turn off the mixer and transfer the dough onto a floured surface. Knead the dough until it forms a solid ball. If dough is sticky, add additional flour while kneading (do not be afraid to add 1/4-1/2 cup more flour while kneading if sticky).

Next, on a floured surface, use a rolling pin to roll the dough out to 3/8 to 1/2 inch thickness. The thinner you go, the faster they will bake & the crispier they will be. I like them to be thick and soft, so I keep them around 3/8 inch thick and use a 2.5 inch circle cookie cutter or wine glass rim to cut them out.

As you are cutting them out, transfer them to a parchment paper covered cookie sheet, leaving about 2 inches between them (to allow them to spread). Cover and refrigerate cut out cookie dough for 1-2 hours. (For more intricate cut out shapes, I highly recommend this refrigeration step. For regular circle cookies, refrigerating is not as important, but will result in a cookie that does not spread as much. For intricate shapes, I cut out the cookie shapes first and then refrigerate the entire trays. This helps so you do not have to work with a cold chunk of dough.)

Bake at 350°F for 8-10 minutes or until the edges are very lightly browned. Do not worry if they look underbaked, as they will continue to bake on the hot cookie sheet after it comes out of the oven.

Cool and frost with a vanilla icing of your choice. Have fun with colors & decorations to make these match any occasion.