# What You Need:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Decoration
09 - 1 cup powdered sugar
10 - 2 to 3 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - Edible glitter, sprinkles, or colored sanding sugar (optional)
# How-To:
01 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 - Incorporate the egg, vanilla extract, and almond extract (if using) into the butter mixture, beating until fully combined.
04 - Gradually fold the flour mixture into the wet ingredients, mixing just until a dough forms.
05 - Divide dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disc to approximately 1/4 inch (6 mm) thickness.
08 - Using an angel wing or wing-shaped cookie cutter, cut cookies and place them 1 inch apart on prepared sheets.
09 - Bake for 9 to 11 minutes until edges just begin to turn golden; cool on the pan 5 minutes, then transfer to a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - Once cookies are completely cool, spread icing and adorn with edible glitter or sanding sugar; allow icing to set before serving or packaging.
