- 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, slightly softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg\*
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional, but makes the flavor
- 3 cups (360g) confectioners' sugar
- 1/2 teaspoon pure vanilla extract (omit and replace with water for
- 2 teaspoons light corn syrup\*
- 4 1/2 - 5 Tablespoons (67 - 75ml) room temperature water
- pinch of salt
- gel food coloring & sprinkles for decorating
- Make sure you have allotted enough time (and enough counter space!)
- Make the cookie dough: Whisk the flour, baking powder, and salt
- In a large bowl using a hand mixer or a stand mixer fitted with a
- Add the dry ingredients to the wet ingredients and mix on low until
- Divide the dough into 2 equal parts. Place each portion onto a piece
- Lightly dust one of the rolled-out doughs with flour. Place a piece
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking
- Arrange cookies on baking sheets about 3 inches apart. Bake for
- Make the icing: Using a fork, stir the confectioners' sugar, vanilla,
- If you're tinting the icing another color, stir in the food coloring.
- Decorate the cookies: You can dip the cookies into the icing or use
- Let icing dry/set: Feel free to enjoy cookies before icing completely
- Cover and store decorated cookies for up to 5 days at room temperature
- Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until