1/2 t salt
1 t baking powder, optional (don't use if texturing)
1 C butter, room temp
200 g sugar
1 egg
1 T vanilla
1/2 t almond extract
1/2 t lemon extract
extra flour for rolling
Sift together flour, salt, and baking powder if using.
On medium speed, cream butter and sugar 5 mins or until light.
Separately, whisk together egg, vanilla, almond, and lemon.
Beat egg into creamed butter 1 min or until combined.
Turn speed to lowest setting and add flour.
When dough looks uniform or Granny stalls, stop mixing.
Wrap dough tightly in plastic wrap.
Refrigerate 4 hours to 3 days or freeze 30 mins.
When chilled, roll to 1/4 inch thick.
Preheat oven to 375.
Bake 10-11 mins or until light golden around edges.
Cookies should be puffy and no longer have shiny centers.
Let cookies cool 5-7 mins on cooling rack.
Orange or Lemon Sugar Cookies:
Replace extracts with 1 T zest, 1 t vanilla, and 1 t orange or lemon extract
Chocolate Chip Cut Out Cookies:
Replace sugar with 50 g sugar and 165 g brown sugar.
Add mini chocolate chips to flour.
Reduce baking powder to 1/4 t.
Almond Sugar Cookies:
Replace extracts with 1 t vanilla and 1 t almond extract.
Spiced Sugar Cookies:
Add about 1 t cinnamon, cardamom, or pumpkin pie spice.
Chai Sugar Cookies:
Replace 200 g sugar with 220 g brown sugar.
Add 2 T honey, 2 t cinnamon, 1 t ginger, 1 t cardamom.
Add 1/4 t mace, 1/4 t cloves, 1/4 t black pepper.
Recommended - add 1 T finely chopped lavender to lemon sugar cookies.
Recommended - add 1 T finely chopped rosemary to lemon sugar cookies.
Recommended - add 1 t ground cardamom to orange sugar cookies.
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