Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking - perfect edges every time! Prep Time: 30 mins Total Time: 38 mins

1 cup unsalted butter
1 cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
3 cups all purpose flour

1 cup unsalted butter 1 cup granulated white sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 3 cup s all purpose flour

1. PREHEAT oven to 350 degrees
2. In the bowl of your mixer, CREAM butter and sugar until smooth, at
least 3 minutes.
3. BEAT in extracts and egg.(PLEASE NOTE there is 1 egg in this
recipe.)
4. I a separate bowl, COMBINE baking powder and salt with flour and
add a little at a time to the wet ingredients.
5. IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30
seconds to 1 minute longer. The dough should be pulling away from
the sides
of the mixer.
6. If the dough still looks too dry or stiff for your mixer, turn out
the dough onto a countertop surface, flour surface as needed. Wet
your hands and finish off kneading the dough by hand.
7. DO NOT CHILL THE DOUGH. Divide into workable batches 2-3 chunks,
roll out onto a floured surface, and cut. You want these cookies
to be on the thicker side (closer to 1/4 inch rather than 1/8).
8. Bake at 350 degrees for 6-8 minutes. Let cool on the cookie sheet
until firm enough to transfer to a cooling rack.