How long do you think it took me to start baking cut out cookies from the day I bought a couple of sets of beautiful cookie cutter shapes? Two years. Is this normal, or is it just me, looking at them every time I open the drawer and thinking that one day, I will use them for something?
But procrastination aside, there are some amazing recipes out there for perfect cut out cookies and this is one of them. They have the perfect sweetness, brightened with a little addition of salt and even though the edges keep shape, the cookies are still soft and delicious inside.
You can ice them, put sprinkles on them and make them look really colourful but they are perfectly delicious without any icing.
This cookie dough requires chilling for one hour or freezing for 30 minutes. If you want your cookies to keep shape, don’t skip this step.
1 1/2 cup or 340g softened butter
1 1/2 cup of sugar
2 room temperature eggs
2 tsp vanilla extract
1/2 t almond aroma (optional but it does make them irresistible)
4 1/4 cup plain flour
1 tsp baking powder
1/2 tsp salt
Take the butter and eggs out of the fridge and wait for them to become room temperature.
In a bowl, using a mixer or some elbow grease beat the butter until it becomes creamy. Slowly add the eggs and sugar and keep mixing so that the mixture is smooth.
Add the vanilla extract and almond aroma if using.
With a spatula, mix in the flour, salt and baking powder.
Roll the dough out on a piece of baking paper, cut the cookies out, take away the excess dough and roll more out on a new piece of baking paper. Continue until you have used up all of the dough. Stack the cookies on baking paper in layers, cover the last one with one more piece of baking paper and freeze for 30 minutes or chill in the fridge for an hour.
You can chill the dough in the fridge for the night, if you need to or you can freeze the cookies, or just a dough ball for later use.
Preheat the oven to 180C/350F.
Bake each sheet with cookies for 10 minutes.