This is the best recipe I have ever used for sugar cookies. Once you add the flour, handle it as little as possible for the most tender cookies.
1 c. butter, softened NOT melted
2 c. sugar
1 t. vanilla
1 t. almond extract OPTIONAL
1/2 t. salt
4 c. flour
Cream butter and sugar until very light and fluffy, at least 5 minutes. Add vanilla, almond extract, eggs, and salt. Beat well, another 2-3 minutes.
Very gently and by hand, stir in the flour to make a soft dough. Roll out and cut out shapes. Thicker dough results in softer cookies, thinner dough will make crispier cookies. Place on greased cookie sheet.
OR scoop out by tablespoonfuls onto a greased cookie sheet. Dip the bottom of a glass into sugar, then use to flatten the dough balls.
Bake at 400°F for 6-10 minutes, depending on thickness and how done you like your cookies.