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

Gel food coloring (optional)

Instructions

Step 1: Whisk together flour, baking powder, and salt in a large bowl; set aside. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts until combined. Gradually mix in the flour mixture on low speed until a soft dough forms.

Step 2: Divide the dough into two equal portions. Place each on lightly floured parchment paper or a silicone mat. Roll each portion to about ¼-inch thickness with a lightly floured rolling pin. Use additional flour if the dough feels sticky.

Step 3: Lightly dust the dough surface with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight to firm up.

Step 4: Preheat oven to 375°F (190°C). Line 2-3 baking sheets with parchment paper or silicone mats. Remove one dough portion from the fridge and cut into desired shapes using cookie cutters.

Step 5: Arrange cookies 2-3 inches apart on prepared sheets. Re-roll scraps as needed, but chill cut-out dough on the sheets in the fridge or freezer for at least 10 minutes before baking to prevent spreading. Bake for 8-10 minutes until edges are just lightly browned. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 6 (Optional): To prepare icing, combine powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract in a medium bowl. Stir until smooth. Adjust consistency by adding milk a teaspoon at a time if too thick, or more powdered sugar if too thin. Add gel food coloring if desired.

Step 7: Pipe or spread icing onto cooled cookies. Allow icing to set and firm up before packaging, which may take a couple of hours.

Tips & Variations

For more precise shapes, chill the dough well before cutting and chill cut cookies before baking to reduce spreading.

Substitute almond extract with an equal amount of additional vanilla extract if preferred.

Use gel food coloring for vibrant, non-runny icing that won’t alter the icing texture.

Experiment with adding citrus zest or spices like cinnamon to the dough for extra flavor.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours or frozen for up to one month before rolling and cutting. Just thaw frozen dough overnight in the refrigerator before use.

Why do my cookies spread too much while baking?

This usually happens if the dough is too warm or not chilled enough before baking. Make sure to refrigerate the dough well and chill cut-out shapes before placing them in the oven to keep the cookies from spreading excessively.