Step by step

Method

5 steps

1. 1

   Heat the oven to 375°F. Line two baking sheets with parchment. Whisk 2¾ cups (345 g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.

2. 2

   Cream 1 cup (226 g) softened unsalted butter with 1½ cups (300 g) sugar until fluffy and pale, about 2–3 minutes. Beat in 1 large egg, 2 teaspoons vanilla, and ¼ teaspoon almond extract if using.

3. 3

   Mix in the dry ingredients just until combined. If the dough feels sticky, chill 20 minutes so the balls hold their shape.

4. 4

   Roll tablespoon balls in extra sugar and place 2 inches apart. Flatten slightly with the bottom of a glass.

5. 5

   Bake 8–10 minutes until the edges are just set and the tops look matte and pale — soft sugar cookies should not brown much. Cool on the sheet 5 minutes, then rack. You want soft, pale sugar cookies with set edges — not browned crispy rounds or raw doughy centers.