Ingredients
Equipment
Method
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, cream butter and sugar until light and fluffy; then beat in egg, vanilla, and optional almond extract. Gradually add dry ingredients to form a soft dough.
- Divide the dough in half, roll each portion between floured parchment or silicone mats to 1/4-inch thickness.
- Stack and refrigerate the rolled-out dough for at least 2 hours, or up to 2 days, to chill thoroughly.
- Preheat oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats.
- Using cookie cutters, cut shapes from the chilled dough, rerolling scraps as needed, and arrange cookies on prepared baking sheets.
- Bake cookies for 11-12 minutes until edges are lightly browned; cool on sheets for 5 minutes, then transfer to a rack to cool completely.
- Decorate cooled cookies with your choice of icing and sprinkles, optionally tinting icing with gel food coloring.
- Enjoy cookies immediately or store them tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days for longer storage.
Notes
Ensure butter and egg are at room temperature for best results. The dough requires at least 2 hours of chilling, which is crucial for preventing spread and achieving crisp edges. For optimal flavor, consider adding the almond extract. Cookies can be stored for up to 5 days at room temperature once the icing has set, or refrigerated for longer.