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 (or reduce to ¼ teaspoon for a more subtle flavor)

3 cups powdered sugar, sifted

3-4 tablespoons milk

2 tablespoons light corn syrup

½ teaspoon vanilla extract (for icing)

Gel food coloring (optional)

Instructions

Step 1: Whisk together the flour, baking powder, and salt in a large bowl and set aside. In another large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

Step 2: Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla and almond extracts until incorporated.

Step 3: Gradually add the flour mixture to the butter mixture on low speed until a soft dough forms.

Step 4: Divide the dough into two equal portions. Place each on lightly floured parchment paper or a silicone mat and roll out to about ¼-inch thickness using a lightly floured rolling pin. Use more flour if the dough is sticky.

Step 5: Lightly dust the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight.

Step 6: Preheat the oven to 375°F. Line 2-3 baking sheets with parchment paper or silicone mats. Remove one portion of dough from the fridge and cut into desired shapes using cookie cutters.

Step 7: Place the cut cookies 2-3 inches apart on the prepared sheets. Re-roll scraps to cut additional cookies, chilling them on the baking sheet for at least 10 minutes before baking to prevent spreading.

Step 8: Bake cookies for 8-10 minutes or until edges are lightly browned. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 9: To make the icing, combine powdered sugar, 2 tablespoons milk, corn syrup, and ½ teaspoon vanilla extract in a bowl. Stir until smooth. Adjust consistency with more milk or powdered sugar as needed. Add gel food coloring if desired.

Step 10: Pipe or spread icing onto cooled cookies and allow to set for a couple of hours before storing or serving.

Tips & Variations

For a more subtle almond flavor, reduce almond extract to ¼ teaspoon or omit it entirely.

If dough becomes too soft while rolling, chill it briefly to make cutting easier and prevent sticking.

Use gel food coloring for vibrant icing colors that won’t affect the consistency.

For flavored variations, try adding lemon or orange zest to the dough.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours or frozen for longer storage. Just thaw completely and chill again before rolling and cutting.

Why do some cookies spread too much?

Spreading happens if the dough is too warm or not chilled enough before baking. Chilling the cut cookies on the baking sheet before baking helps maintain their shape.