# What You'll Need:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour (approx. 10.5 oz)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened (2 sticks)
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 (about 4 oz)
10 - 2 to 3 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - Edible glitter, sprinkles, or colored sanding sugar (optional)
# Method:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the large egg, pure vanilla extract, and almond extract if using. Beat until fully incorporated.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together without overmixing.
05 - Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least one hour.
06 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one chilled dough disc to approximately 1/4 inch (6 mm) thickness.
08 - Using an angel wing-shaped cookie cutter or similar, cut out cookies and place them 1 inch apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes or until cookie edges just begin to turn golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - Once cookies have fully cooled, decorate with the prepared icing and optionally sprinkle with edible glitter or colored sanding sugar. Allow icing to set before serving or packaging.
