Cookies

Sugar Cookie Braids

Sugar Cookies

  • 2 ¾ cups all-purpose flour, plus more for shaping
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 cup (2 sticks) Unsalted Challenge Butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Braids

  • 1 egg, beaten
  • fine clear sprinkles, for coating

Sugar Cookies

  • 1
    In a medium bowl, whisk together flour, baking soda and salt.
  • 2
    In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.
  • 3
    Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.

Braids

  • 1
    Dust a work surface with flour. Scoop out a walnut sized piece of dough and roll into an 8” log. Shape into a “U” then cross the arms twice, pressing the ends together at the end. Repeat shaping with remaining dough, using flour as needed to prevent sticking. Chill cookies on a parchment paper-lined baking sheet for 30 minutes, until very firm.
  • 2
    When ready to bake, preheat oven to 350°F.
  • 3
    Brush cookies with beaten egg and sprinkle with clear sprinkles. Bake for 10-12 minutes, or until just golden on the edges.
  • 4
    Let cool 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely.