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Sugar Cookies
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2 ¾ cups all-purpose flour, plus more for shaping
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¼ teaspoon baking soda
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¼ teaspoon fine salt
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1 cup (2 sticks) Unsalted Challenge Butter, softened
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¾ cup sugar
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1 large egg
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1 teaspoon vanilla extract
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¼ teaspoon almond extract
Braids
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1 egg, beaten
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fine clear sprinkles, for coating
Sugar Cookies
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1
In a medium bowl, whisk together flour, baking soda and salt.
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2
In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
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3
Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.
Braids
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1
Dust a work surface with flour. Scoop out a walnut sized piece of dough and roll into an 8” log. Shape into a “U” then cross the arms twice, pressing the ends together at the end. Repeat shaping with remaining dough, using flour as needed to prevent sticking. Chill cookies on a parchment paper-lined baking sheet for 30 minutes, until very firm.
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2
When ready to bake, preheat oven to 350°F.
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3
Brush cookies with beaten egg and sprinkle with clear sprinkles. Bake for 10-12 minutes, or until just golden on the edges.
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4
Let cool 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely.