Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup pink sugar for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, almond extract, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop the dough onto the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and immediately sprinkle with pink sugar.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. The dough can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg