Ingredients
Equipment
Method
Cookie Preparation
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light, fluffy, and pale, which takes about 3-5 minutes.
- Beat in eggs one at a time, mixing after each addition and scraping down the bowl as needed; then stir in vanilla extract and optional almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing.
- Divide the dough into two discs, flatten, wrap tightly, and refrigerate for at least 2 hours or overnight until firm.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- On a lightly floured surface, roll one dough disc to 1/4-inch thickness, cut shapes with cookie cutters, and transfer to prepared baking sheets, leaving an inch between cookies.
- Bake for 8-10 minutes until the edges are lightly golden and the centers are set.
- Cool cookies on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
For best results, do not skip chilling the dough, as it helps prevent the cookies from spreading too much during baking. Ensure cookies are completely cool before decorating to prevent icing from melting or smudging.