I know Christmas is over and everyone has taken their decorations down, so it may seem silly to share a Christmas cookie recipe today, but these cookies are perfect for any holiday. This is, without a doubt, the absolute best sugar cookie ever! It tastes great, is super easy to roll out, and holds its shape well during baking.
I made a batch to take to my grandmother's for decorating on Christmas, but they can be used for Valentine's Day, Easter, Halloween, etc.
I didn't get a picture of the cookies after they were decorated, but here's one of my sister and I decorating them at my grandmother's.
Its best to roll out the dough after its chilled for an hour. If you refrigerate it over night, it gets pretty solid, so let it set out at room temperature for about 30 minute before you try to roll it... unless you want to work on your biceps and triceps, and then by all means go right ahead and try!
6 cups flour
3 tsp baking powder
1 tsp salt
2 cups butter, softened
2 cups sugar
1 tbsp vanilla extract
1/2 tsp almond extract
Stir together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until well combined, but not light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extract.
Carefully add dry ingredients and mix until completely combined. Wrap dough tightly in plastic wrap and refrigerate for 30 minutes to an hour.
On a lightly floured surface, roll dough to 1/4 thick and cut into desired shapes. Place an a cookie sheet lined with parchment paper and bake at 350 degrees for 10-12 minutes until set and barely starting to brown around the edges. Cool completely on a wire rack before decorating.