---
title: Susan Spungen's Best Sugar Cookies
author: Susan Spungen (NYT Cooking)
servings: 30
prep_time: 30m
cook_time: 12m
tags:
  - dessert
  - cookies
  - sugar-cookies
  - holiday
  - cutout
source: NYT Cooking
---

In a #large bowl{}, beat softened @unsalted butter{1%cup} and @granulated sugar{1%cup} with a #hand mixer{} on medium-high speed until pale and fluffy, about ~{3%minutes}.

Add @large egg{1}, @pure vanilla extract{1.5%tsp}, and @almond extract{1/4%tsp}. Beat until smooth.

In a separate bowl, whisk together @all-purpose flour{2.5%cups}, @baking powder{1/2%tsp}, and @fine sea salt{1/2%tsp}.

Gradually add flour mixture to butter mixture on low speed, mixing just until dough comes together.

Divide dough into two disks, wrap in plastic wrap, and chill in refrigerator for at least ~chill{1%hour}.

Preheat oven to 350°F (175°C) and line two #baking sheets{} with parchment paper.

Roll chilled dough out on a lightly floured surface to 1/4-inch thickness with a #rolling pin{}.

Cut into desired shapes with #cookie cutters{} and transfer to baking sheets, spacing 1 inch apart. Reroll scraps once.

Bake for ~bake{10%to 12%minutes} until edges are very lightly golden.

Cool on baking sheet for ~{5%minutes}, then transfer to a wire rack to cool completely before decorating with royal icing or sprinkles.\n