Equipment Needed
- Electric hand mixer or stand mixer
- Large and medium mixing bowls
- Measuring cups and spoons
- Whisk
- Plastic wrap or parchment paper
- Rolling pin
- Your favorite Christmas cookie cutters
- Baking sheets
- Cooling racks
Step-by-Step Instructions
First, I whisk together the flour, baking powder, and salt in a medium bowl. I do this by hand to ensure the leavening is evenly distributed—no one wants a bite with too much baking powder! In my large bowl, I cream the softened butter and sugar with my mixer for a full 3-4 minutes. This step is non-negotiable. I learned the hard way that rushing this means flatter, denser cookies. You want it pale, fluffy, and almost like a soft cloud. It should look noticeably different.
Next, I beat in the eggs one at a time, letting each fully incorporate before adding the next. Then comes the vanilla and that precious almond extract. The kitchen starts to smell like Christmas right here. Now, I slowly add my flour mixture in about three batches, mixing on low speed just until the dough begins to cling together. The moment it pulls away from the sides of the bowl, I stop. Overmixing is the enemy of tenderness—I’ve done it, and the cookies were tough.
I turn the dough out onto a clean surface, divide it in two, shape each into a disc, and wrap them tightly in plastic. This is my crucial tip: you must chill the dough for at least 2 hours, or ideally overnight. I know it’s tempting to roll them out right away, but I’ve tried it both ways. The chilled dough doesn’t stick to your rolling pin and holds its shape spectacularly in the oven. Patience here pays off in perfectly defined cookies.
After the agonizing wait, I preheat my oven to 375°F (190°C) and line my baking sheets. I roll one disc out on a lightly floured surface to about ¼-inch thickness. Too thin, and they crisp up; too thick, and they stay doughy inside. I cut out my shapes, place them on the sheets, and bake for 7-9 minutes. Watch them like a hawk! They’re done when the edges are just barely starting to turn a hint of golden. The centers should still look soft and set, not browned. Let them cool on the sheet for 5 minutes before moving them—they’re fragile when hot.(See the next page below to continue…)