Ingredients
Equipment
Method
- Cream the butter and sugars: In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Incorporate the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using).
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
- Chill the dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll out and cut the dough: On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Use cookie cutters to cut out desired shapes.
- Bake the cookies: Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-12 minutes, or until the edges are just beginning to turn golden brown. The centers should still be slightly soft.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate: Once completely cool, decorate with your favorite frosting and sprinkles.
Notes
Ensure the butter is softened, not melted, for optimal results. Avoid overmixing the dough to prevent gluten development. Chilling the dough for a minimum of 2 hours is crucial for preventing excessive spreading. Bake until the edges are just beginning to turn golden brown and the centers are slightly soft, as the cookies will continue to bake as they cool. Store decorated cookies in an airtight container at room temperature.