Whoops, just seeing this now so probably too late for the holidays but hey, maybe this year! I am no sugar cookie expert, but this is the super easy recipe (found from the internet) I use with my kids. I eat unfrosted ones:
Ingredients:
2¼ cups all-purpose flour, plus more for dusting
¾ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¾ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ teaspoon almond extract
DIRECTIONS
1. Make the cookies: In a medium bowl, combine the flour, salt, baking soda and baking powder. Set aside.
2. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, 4 minutes. Add the egg and mix until combined. Stir in the vanilla and almond extracts.
3. Reduce the mixer speed to low and add the flour mixture until just combined. Wrap the dough tightly in plastic wrap, using the plastic to help shape the dough into a disk. Refrigerate for a minimum of 30 minutes, up to 2 days, or freeze for up to 1 month.
4. Preheat the oven to 350°. Line a cookie sheet with parchment paper and set aside.
5. Lightly flour a kitchen surface, place the dough disk on top and lightly flour the dough. Using a rolling pin, gently pound the dough to a ½-inch thickness, then roll to a generous ⅛-inch thickness. Use a cookie cutter to punch out shapes and transfer them to the prepared baking sheet. Gather the scraps into a bowl and roll them out up to 2 times more, chilling if the dough becomes too sticky. Bake until the bottoms and edges of the cookies begin to turn golden brown, 7 to 10 minutes, then remove and transfer the cookies to a cooling rack. Wait until the cookies are completely cool to frost as desired.
