Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • powdered sugar for rolling

Instruction

  • In a large mixing bowl (or your stand mixer), beat together the butter and sugar until light in color and fluffy. Add eggs, one at a time with the mixer running on low. Turn the mixer up to medium and beat until well combined for about 2-3 minutes. Add extracts as the mixer is still going.
  • Combine dry ingredients and slowly add to butter mixture, beating on low speed until just combined.
  • Place about 1 cup of the dough mixture onto parchment paper or wax paper that has been dusted with powdered sugar and cover with an additional sheet of parchment paper. Using a rolling pin, roll out to 1/4 inch thickness and place in sealed storage bag or large covered container. Repeat until all dough has been rolled out.
  • Place the rolled dough into the refrigerator, sealed well, for 12 hours or overnight. (If you are not planning on using all the dough right away, freeze it in well-sealed storage bags in the freezer.)
  • When ready to bake, preheat the oven to 400 degrees F.
  • Remove the dough sheets from the refrigerator. Lightly dust cookie cutters with powdered sugar and cut the dough as desired. Place the cut-out cookies onto a cookie sheet, spaced about 2 inches apart. If adding sprinkles, do so now.
  • Bake for 6-7 minutes. You want the cookies to look JUST set, not at all browned.
  • Remove the cookies from the oven, place the cookie sheet on a cooling rack, and allow the cookies to sit on the baking sheet for 2-3 minutes to finish setting up. After 2-3 minutes, gently remove the cookies from the tray and allow them to cool fully before icing.
  • Re-roll scraps up to 3 times to cut out more cookies to bake. If needed, refrigerate the dough in between baking if the dough becomes warm and squishy. This will help the cookies hold their shape.