sugar cookie

Sally McKenney’s cut-out sugar cookies have buttery vanilla flavour, soft thick centres and slightly crisp edges. This selected version starts with the plain cookie, with almond extract and decoration optional.

Unsalted butter and granulated sugar are creamed until light. Egg and vanilla, plus almond extract if chosen, join them before flour, baking powder and salt make a soft dough.

The dough is divided and rolled before chilling, rather than chilled in a thick block first. Flour dusts the working materials and separates the stacked sheets of rolled dough as they firm in the refrigerator.

Cookie cutters shape the chilled sheets, and the scraps are gathered and rolled again. The shapes bake on lined sheets until the edges are lightly browned and set, then cool completely on a rack.

The cookies can stay plain or take the selected optional royal icing, with assorted sprinkles another optional decoration. McKenney describes their flat surfaces as a canvas for different shapes and finishes.