# Components:
→ 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 to 3 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - Edible glitter, sprinkles, or colored sanding sugar (optional)
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
03 - Incorporate egg, vanilla extract, and optional almond extract; beat until fully combined.
04 - Gradually blend in the dry ingredients, mixing just until the dough comes together.
05 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disc to approximately 1/4 inch thickness.
08 - Use an angel wing cookie cutter to cut cookies; place them 1 inch apart on prepared sheets.
09 - Bake for 9 to 11 minutes until edges are lightly golden; cool on baking sheet 5 minutes then transfer to wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - Once completely cooled, spread icing over cookies and garnish with edible glitter or sanding sugar; let set before serving.
