Elf Sherry’s Classic Roll-Out Sugar Cookies

Cream the butter and sugar. Beat the softened butter and sugar together until smooth and creamy, about 2–3 minutes.

Add the egg and flavoring. Beat in the egg, vanilla extract, and almond extract, if using, until well combined.

Add the dry ingredients. Mix the flour and salt together, then gradually add them to the butter mixture. Mix just until a soft dough forms. Do not overmix.

Chill the dough. Divide the dough into two portions and flatten each into a disk. Wrap and refrigerate for at least 1 hour. For convenience, the dough can be refrigerated overnight.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Roll out the dough. On a lightly floured surface, roll the chilled dough to approximately 1/4-inch thick. 

Cut the cookies. Use your favorite Christmas or Santa cookie cutters and transfer the shapes to the prepared baking sheets.

Chill before baking. For especially sharp edges, place the cut cookies in the refrigerator for 10–15 minutes before baking.

Bake for 8–10 minutes, or until the cookies are set and the edges are just beginning to turn light golden. Larger or thicker cookies may need another minute or two.

Cool on the baking sheet for about 5 minutes, then transfer to a wire rack and cool completely before decorating.