Summary

Instructions

1. 1

   In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

2. 2

   In a large bowl using a handheld or stand mixer fitted with a paddle, beat the butter and sugar on high speed until light and creamy, about 3 minutes.

3. 3

   Add the egg, vanilla, and almond extract (if using); beat on high until combined, about 1 minute. Scrape down the bowl and beat again as needed.

4. 4

   Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

5. 5

   Divide the dough into 2 equal pieces.

6. 6

   Roll each portion out to about 1/4 inch thick on lightly floured parchment paper or a silicone baking mat. Stack the rolled sheets (parchment between) on a baking sheet.

7. 7

   Refrigerate the rolled-out dough for at least 2 hours and up to 2 days.

8. 8

   Cut the chilled dough into shapes with cookie cutters, gathering and re-rolling scraps as needed.

9. 9

   Bake the cookies until the edges are set, about 11–12 minutes, depending on size. Cool on the baking sheet briefly, then transfer to a rack to cool completely.

10. 10

    Decorate cooled cookies with royal icing, easy glaze icing, or cookie buttercream, and add sprinkles as desired.