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Directions:

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In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes.

Add the egg, vanilla extract, and almond extract (if using), then continue beating on high speed until fully combined, about 1 minute.

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Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. The dough should be soft. If it feels too sticky for rolling, mix in 1 additional tablespoon of flour. The dough is ready when it pulls away from the sides of the bowl and clumps together on the paddle.

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Place the dough between 2 sheets of parchment paper (or inside 2 gallon-size zip-top bags if freezing). Using a rolling pin, roll the dough to an even thickness of at least 1/4 inch, up to 3/8 inch if preferred. Shape doesn’t matter—consistency of thickness does.

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Refrigerate for at least 1–2 hours, or up to 3 days. Rolled dough sheets can also be frozen if stored in airtight bags.

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Baking:

Once the dough has chilled, preheat the oven to 320°F (adjust as needed—oven temperatures may vary). Line baking sheets with parchment paper or silicone baking mats.

 

Remove the dough from the refrigerator. If it sticks to the parchment, gently loosen it with your hands. Let it sit on the counter for about 3 minutes to soften slightly. The dough should still feel firm but soft enough to cut.

Using cookie cutters, cut into shapes. Gather and re-roll scraps as needed until all the dough is used.

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Place cookies on the prepared baking sheets, leaving about 2 inches between each one. Bake for 15 minutes, or until the edges are lightly golden. If your oven has hot spots, rotate the baking sheet halfway through. Cookies are done when the tops lose their shine.

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Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

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Decorating

Once cooled, decorate with the icing. No need to cover the cookies while the icing sets. Enjoy immediately or wait until the icing has fully dried before serving or packaging.

Plain or decorated cookies stay soft for up to 5 days in an airtight container at room temperature. For longer storage, seal in airtight bags (heat-sealing works best).

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ICING RECIPE

Ingredients

  • 2lb powdered sugar

  • 1/4 cup of corn syrup

  • 3 TBS of meringue powder

  • 2 TSP of flavoring (i.e. vanilla, lemon)

  • 1/2 cup of lukewarm water

  • A healthy squirt of white food coloring

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Directions

In a mixing bowl, combine the meringue powder and water. Whisk by hand until the mixture becomes foamy, about 1 minute.

Add the remaining ingredients to the bowl. Using the paddle attachment on your stand mixer, mix on low speed until fully incorporated.

Increase the speed to medium and continue mixing for 3–5 minutes, until the icing is thick, glossy, and honey-like in consistency. The icing is ready when it thickens, begins to pull away from the sides of the bowl, and clings to the paddle attachment. It should form stiff peaks when tested with a spatula.

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From this thick base, divide into smaller bowls to color and thin with water as needed to reach your desired consistencies for decorating.

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SUGAR COOKIE DOUGH RECIPE

Ingredients

•           2 and 1/4 cups all-purpose flour (340 grams)

•           1/2 teaspoon baking powder

•           1/4 teaspoon salt

•           3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

•           1/2 cup granulated sugar (90 grams)

•           1 large egg, at room temperature

•           2 teaspoons pure vanilla extract

•           1/4 or 1/2 teaspoon almond extract (optional)

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