Ingredients
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2 ¾ cups (345 g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, room temperature
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1 ¼ cups granulated sugar
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1 large egg
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1 teaspoon pure vanilla extract
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½ teaspoon almond extract (optional, for nuance)
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1–2 tablespoons milk (if dough is too dry)
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Optional: sanding sugar or sprinkles for decoration
Icing (Optional, for decorating)
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2 cups powdered sugar
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2–3 tablespoons milk or lemon juice
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½ teaspoon vanilla extract
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Food coloring as desired
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Mix Dry Ingredients
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In a bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
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Using a mixer, beat butter and sugar on medium-high for 2–3 minutes until light and fluffy.
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Scrape down the sides.
4. Add Egg & Extracts
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Beat in egg, vanilla, and optional almond extract until well combined.
5. Add Dry Ingredients
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On low speed, gradually mix in the flour mixture until nearly combined.
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Add milk if dough feels crumbly.
6. Chill Dough
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Divide dough in half, flatten each into a disk (about 1 inch thick).
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Wrap and refrigerate for at least 1 hour (up to overnight).
7. Roll & Cut
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Lightly flour your work surface. Roll dough to ~⅛ inch.
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Cut shapes with cookie cutters, replace dough scraps and re-chill.
8. Bake
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Place cookies 2 inches apart on baking sheets.
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Bake 8–10 minutes—edges should be set, centers slightly pale.
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Let cool on sheets 2 minutes, then transfer to wire racks.
9. Decorate
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Once cool, ice using a simple glaze or royal icing.
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Decorate with sprinkles or sanding sugar. Let icing dry (2–4 hours).