Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter and sugar with a handheld or stand mixer (fitted with a paddle) on high speed until pale and fluffy, about 3 minutes. Add the egg, vanilla, and almond extract (if using) and beat again on high for another minute until fully incorporated, scraping sides as needed.
- Add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. If the dough feels overly sticky for rolling, mix in 1 extra tablespoon of flour.
- Divide the dough in half and place each portion onto a piece of lightly floured parchment paper or silicone baking mat. Use a floured rolling pin to roll each to about 1/4-inch thick, dusting with a little more flour if needed to prevent sticking. Keep the thickness as even as possible.
- Lightly flour one rolled-out piece of dough. Place the other portion (still on its parchment) on top. Cover tightly and chill both portions together in the refrigerator for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Remove the top layer of dough; if it sticks, gently slide your hand underneath to help lift it. Cut with cookie cutters and reroll scraps, repeating with the other portion. Space cut cookies at least 3 inches apart on the baking sheets.
- Bake for 11–12 minutes, or until the cookie edges look very lightly golden and set. Rotate pans halfway through if needed for even baking. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
- Once completely cool, decorate cookies as desired with royal icing, easy glaze, or buttercream. Add sprinkles if you like. You may color icings with gel food color and use decorating tools as preferred. To quicken icing set, chill decorated cookies on a baking sheet in the fridge.
- Serve right away or after icing has set. Store plain or iced cookies tightly covered at room temperature up to 5 days, or refrigerate for up to 10 days. For buttercream-decorated cookies, store at room temp for up to 1 day or in the fridge for up to 5 days.
Notes
For best results, chill the dough for at least 2 hours before baking to help the cookies hold their shape. If the dough is sticky after mixing, add one more tablespoon of flour before rolling. Both the dough and baked cookies freeze well for up to three months; thaw overnight in the fridge before baking or decorating. Allow decorated cookies to dry fully before stacking. Almond extract adds great flavor, but you can skip it or swap in a different extract. These cookies are sturdy enough for mailing and perfect for any holiday or special occasion.