Ingredients
Cookie Dough
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
4 tablespoons milk
Icing
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
Food coloring and sprinkles (optional)
Directions
1. Prepare the Dough
Preheat oven: Set to 400°F (200°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add wet ingredients: Beat in eggs, vanilla extract, and almond extract until well incorporated.
Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, until a soft dough forms. If the dough is sticky, refrigerate for 30 minutes for easier handling.
2. Shape and Bake the Cookies
Roll out the dough: On a lightly floured surface, roll the dough to about ¼-inch thickness.
Cut into shapes: Use festive cookie cutters to create your desired shapes. Place the cookies 1 inch apart on the prepared baking sheets.
Bake: Bake in the preheated oven for 6-8 minutes, or until the edges are lightly golden.
Cool: Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
3. Prepare and Apply the Icing
Make the icing: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
Decorate: Spread or pipe the icing onto the cooled cookies. Sprinkle with festive toppings while the icing is still wet.
Set: Let the icing harden for 1-2 hours before storing or serving.
Tips for Success
Chill the dough: If your kitchen is warm, refrigerate the dough between batches to keep it firm.
Decorating fun: Set up a decorating station with different colored icings, sprinkles, and candies for a family-friendly activity.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Yield: About 48 cookies
Prep Time: 30 minutes
Chill Time (optional): 30 minutes
Bake Time: 6-8 minutes per batch
