For these soft drop sugar cookies, you only need 9 simple things. Before baking, put the cookie dough in the fridge for at least one to two hours. For a fun treat, press some jelly beans into the warm cookies.
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Ingredient
– 1 and 1/2 cups (188g) all-purpose flour– 1 teaspoon baking powder– 1/2 teaspoon salt– 1/2 cup (1 stick; 115g) unsalted butter– 1 cup (200g) granulated sugar– 1 large egg, at room temperature– 1/2 teaspoon almond extract– 1/2 teaspoon pure vanilla extract– 1 bag jelly bean
Ingredient
Mix flour, baking powder, and salt in a medium bowl. Set aside.
Step 1
Step 1
Instructions
For about 1 minute, whip the butter and granulated sugar in a large bowl with a hand mixer or stand mixer with a paddle attachment on medium-high speed.
Step 2
Step 2
The egg, almond extract, and vanilla extract should be mixed on high speed for 1 minute. Beat again as needed to mix after scraping the sides and bottom of the bowl.
Step 3
Step 3
Mix dry ingredients with wet ingredients on low until mixed. Thick, sticky dough. Roll 1 tablespoon of dough into balls. Place dough balls on a large dish or prepared baking sheet.
Step 4
Step 4
Cover and refrigerate cookie dough balls for 1-2 hours or up to 4 days. Preheat oven to 350°F (177°C). Prepare baking sheets with parchment or silicone mats. Set aside.
Step 5
Step 5
Place cold cookie dough balls 3 inches apart on baking pans. Bake for 10-12 minutes until edges are gently browned. Soft centres will appear.
Step 6
Step 6
Let cookies cool on the baking sheet for 3 minutes after removing from the oven. Place two jelly beans in the centres of heated cookies.
Step 7
Step 7
The magic number for jelly bean sticking is 3 minutes of cooling! Transfer to wire rack to finish cooling. Cookies stay fresh covered at room temperature for a week.