Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup salted butter, softened at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups powdered sugar, sifted (for icing)
3-4 tablespoons milk
2 tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring (optional)
Instructions
1. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
2. In a separate large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
3. Add eggs one at a time, followed by the vanilla and almond extracts. Mix until fully incorporated.
4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
5. Divide the dough into two portions. Roll each portion between two sheets of parchment paper to 1/4-inch thickness.
6. Refrigerate the rolled dough sheets for at least 1-2 hours or overnight to ensure no spreading.
7. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Cut dough into shapes using cookie cutters. Place on sheets 2 inches apart.
9. Bake for 8-10 minutes until edges are barely golden. Cool on the pan for 5 minutes before moving to a wire rack.
10. For the icing, whisk powdered sugar, milk, corn syrup, and vanilla until smooth. Adjust consistency with more milk or sugar as needed. Tint with gel colors and decorate cooled cookies.
Notes
Chill the dough AFTER rolling it out for the easiest experience.
Do not overbake; the cookies should look matte and set but not brown.
Use gel food coloring for the most vibrant icing without thinning it out.
Store in an airtight container for up to 7 days.