Ingredients

The following ingredients have 30 Servings
  • 2 2/3 cup all-purpose flour
  • 1 cup sugar
  • 3/4 cup butter (room temperature)
  • 1 egg
  • 1 egg white
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1/4 tsp almond extract
  • 2 1/2 cup powdered sugar
  • 1/2 cup butter (room temperature)
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • food coloring (optional)

Instruction

  • In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined.
  • In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. I like to roll the dough out between two sheets of plastic wrap so that it's just under 1/2" thick, stick it on a baking sheet and refrigerate for 2-3 hours (that way I can just remove the plastic wrap and cut my first set of cookies out). You can also place the dough in an airtight container and refrigerate as well.
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside.
  • Roll dough out on a floured surface to just under 1/2" thick. Cut cookies and transfer to prepared baking sheet, place at least 1/2" apart (or cut directly from the rolled sheet of dough).
  • Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used.
  • Meanwhile, to make the frosting, in the bowl of a stand mixer cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.