# What You'll 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 - 2–3 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - Edible glitter, sprinkles, or colored sanding sugar (optional)
# How To Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using. Beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together.
05 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
06 - Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one dough disc to approximately 1/4 inch thickness.
08 - Use an angel wing-shaped cookie cutter to cut cookies. Arrange them 1 inch apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes, or until edges are just golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - Once fully cooled, ice the cookies and garnish with edible glitter or sanding sugar as desired. Allow icing to set before serving or storing.
