Ingredients
2¼cupsall purpose flour,spoon & leveled
½tspbaking powder
¼tspsalt
¾cupunsalted butter,softened to room temperature
¾cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
½tspalmond extract,optional flavor
royal icing,optional flavor
Preparation
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and cream for about 2 minutes.
Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined for about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about ¼-inch thickness.
Stack the pieces with parchment paper between the two onto a baking sheet and refrigerate for at least 1 to 2 hours and up to 2 days.
Once chilled, preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Remove one of the dough pieces from the refrigerator and cut into shapes with a cookie cutter(s). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
Arrange cookies on baking sheets 3 inches apart. Bake for 11 to 12 minutes until lightly browned around the edges.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Decorate with royal icing.
