Description
Deliciously soft and buttery cookies, perfect for frosting and decorating!
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup unsalted butter (softened to room temperature)
- 2 cups powdered sugar
- 1 tablespoon whole milk (or heavy cream)
- ½ teaspoon vanilla extract
- pinch of salt
- optional: gel food coloring
- optional: sprinkles for decorating
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Use an electric mixer to beat together the butter and granulated sugar until creamy. Add the egg, vanilla extract, and almond extract and mix until well combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Lay out two sheets of plastic wrap. Divide the dough into two parts on the plastic wrap, shape each part into a rough ball, then flatten into 1-inch thick disk. Wrap in the plastic wrap and refrigerate for 2-3 hours (or up to 24 hours).
- Working with one part of the dough at a time, on a lightly floured work surface, roll out the dough to ¼-inch thickness. Use cookie cutters to cut the dough into your desired shapes. Place 2 inches apart on parchment paper lined baking sheets. Chill the cut-out cookies in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Bake one sheet of cookies at a time for 8-10 minutes, until just set. Do not overbake. Let cookies cool completely before frosting.
- Use an electric mixer to beat the butter until soft and creamy, about 2-3 minutes. Add the powdered sugar in two parts, beating on low and then medium speed until incorporated.
- Add the whole milk, vanilla, and salt and mix until well combined, scraping down the sides of the bowl as needed. Mix in food coloring if desired.
- Spread frosting on the cooled cookies. Add sprinkles to each cookie one by one right after frosting, since the frosting will start to harden soon after spreading.
- The frosting will harden more as the cookies sit at room temperature. It will take a few hours until the cookies will be stackable. To speed up the process, you can put the frosted cookies in the refrigerator.
Notes
- The butter should be softened but still slightly cool when mixing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg