Sugar Cookies for Decorating

1. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream the butter and sugar. In a large bowl (or stand mixer), beat the softened butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.

3. Add egg and extracts. Beat in the egg, vanilla, and almond extract (if using) until smooth. Scrape down the bowl again.

4. Bring the dough together. Add the dry ingredients and mix on low just until no dry flour remains. Stop as soon as it comes together. Do not overmix. The dough should look soft and cohesive.

5. Chill. Divide dough into 2 disks, wrap tightly, and refrigerate for at least 1 hour (or up to 3 days).

   

6. Heat the oven and prep sheet pans. Preheat to 350°F. Line 2 sheet pans with parchment paper.

7. Roll the dough. Let one dough disk sit at room temp for 5 to 10 minutes so it is rollable but still cool. Roll to 1/4-inch thickness on a lightly floured surface or between parchment sheets.

8. Cut shapes. Cut with cookie cutters and transfer to the lined sheet pans, leaving about 1 inch between cookies. Re-roll scraps as needed. If the dough starts getting sticky, slide it onto a sheet pan and chill 10 minutes.

   

9. Chill again for sharp edges (quick but powerful). Pop the cut cookies in the fridge for 10 to 15 minutes before baking, especially if your kitchen is warm.

10. Bake. Bake for 9 to 11 minutes, until the cookies look set and the edges are just starting to turn pale golden. If you lift one carefully with a thin spatula, the bottoms should be just barely golden. For super-white cookies, pull them as soon as they are set.

11. Cool. Let cool on the sheet pan for 5 minutes, then move to a wire rack to cool completely before decorating.

    

12. Decorate. Once fully cool, decorate with royal icing or glaze. Let icing dry completely before stacking or packaging.

    Quick decorating notes: For royal icing, use a thicker consistency for outlines and details, and a thinner flood consistency to fill in. Add sprinkles while the icing is still wet so they stick. If you want sprinkles baked on, press sanding sugar onto the raw cutouts right before baking.

Small tricks for clean decorating cookies

• Measure flour like you mean it: Spoon and level, or use a scale. Too little flour equals spread city.
• Use parchment to roll: Less sticking, less extra flour, smoother dough.
• Rotate the sheet pan: If your oven has hot spots, rotate halfway through baking.
• Underbake by a hair: For a tender bite, pull them when set and just barely colored at the edges.