Description
These soft and buttery cookies are perfect for any occasion, featuring a hint of vanilla and optional almond extract. Customize them with chocolate chips or nuts for added texture. Easy to make and delightful to enjoy, they are sure to become a favorite treat!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups (240g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips or chopped nuts (optional)
- Granulated sugar for sprinkling (optional)
Instructions
- In a large mixing bowl, add the softened unsalted butter. Using an electric mixer or a wooden spoon, cream the butter on medium speed until it becomes light and fluffy, about 2-3 minutes.
- Gradually add the granulated sugar and powdered sugar to the creamed butter. Continue mixing until the sugars are fully incorporated and the mixture is smooth, about 2 more minutes.
- Pour in the vanilla extract and almond extract (if using). Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt and prevents clumping.
- Gradually add the flour mixture to the butter mixture, about 1/2 cup at a time, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- If you are adding chocolate chips or nuts, fold them into the dough using a spatula or wooden spoon until evenly distributed.
- Once the dough is fully combined, it should be soft but not sticky. If the dough feels too soft, you can refrigerate it for about 30 minutes to make it easier to handle.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or a tablespoon, portion out the dough and roll it into balls about 1 inch in diameter. Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- If desired, gently flatten each dough ball with the bottom of a glass or your palm to create a thicker cookie. This will help them bake evenly.
- For an extra touch, sprinkle a little granulated sugar on top of each cookie before baking. This will give them a nice sparkle and added sweetness.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set before transferring them to a wire rack.
- After 5 minutes, use a spatula to carefully transfer the cookies to a wire rack to cool completely. This will help them maintain their crisp texture.
- Once the cookies are completely cooled, you can store them in an airtight container at room temperature. They will stay fresh for up to one week.
- If you want to keep them longer, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
- To thaw frozen cookies, simply leave them at room temperature for about 30 minutes before serving.
Notes
- For a lemon twist, add the zest of one lemon to the dough along with the extracts.
- Experiment with different extracts, such as coconut or peppermint, to create unique flavors.
- For a more festive touch, consider adding colored sprinkles or holiday-themed decorations on top of the cookies before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes