sugar cookies

Sally McKenney’s cut-out sugar cookies have buttery vanilla flavour, soft thick centres and slightly crisp edges. This selection leaves the cookies plain, with her optional almond extract included in the dough.

All-purpose flour, baking powder and salt are whisked together. Softened unsalted butter is beaten with granulated sugar until light and creamy, then an egg, vanilla and the selected almond extract are mixed in before the dry ingredients.

The dough is divided into two portions and rolled on lightly floured parchment or a baking mat. McKenney rolls it before chilling, a sequence she recommends for keeping the dough manageable and helping the cut shapes hold during baking.

Cookie cutters form the shapes after chilling, and the scraps are gathered and rolled again. The cookies bake on lined sheets until their edges are lightly browned and set, then cool briefly on the sheets and completely on racks.

McKenney also offers royal icing, an easy glaze and buttercream as separate decorating options. Her plain-cookie option keeps the buttery dough at the centre, while other extracts or spices provide different flavour choices.