These sugar cookies are a quick fix for a cookie craving because the dough does not require chilling and they take just 20 minutes from start to finish. The hardest part is waiting for them to cool down!
In a mixing bowl, combine 300 grams all purpose flour, 1 ½ teaspoons baking powder and ⅛ teaspoon salt and set aside.
In another bowl, cream together 220 grams butter with 300 grams sugar till smooth, then mix in 1 medium egg, 2 teaspoons vanilla extract and ½ teaspoon almond extract.
Gradually fold in the dry ingredients to make a smooth dough.
Roll the dough into small round balls, then coat in the 2 tablespoons sugar (optional).
Place the balls a couple of inches apart, on an non stick or lightly greased baking tray.
Bake for 8-9 minutes. Leave on the tray for 2 minutes before removing to cool.
Notes
For soft and pale cookies, bake for 8 minutes.If your oven has hot spots, you may need to turn the tray around halfway through.For a crisp edged cookie, bake for around 10 minutes, till the edges turn golden.Storing - They will keep in a closed container in a cool area for up to 7 days or freeze in freezer bags for up to 3 months, thaw and bring to room temperature before eating.