Directions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. Using a stand mixer with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be nice and soft but if the dough seems too soft and sticky for rolling, add 1 more tbsp of flour.

4. Divide the dough into 2 equal parts. Place each part onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap, then refrigerate for at least 1-2 hours and up to 2 days.

6. Once chilled, preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the fridge. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. 

7. Bake for 10-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

8. Decorate the cooled cookies with our Dye Free Icing recipe! Think of a new combo of a new color? Send it to us!