# 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 flour, baking powder, and salt; set aside.
02 - In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using; beat until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing until the dough just forms.
05 - Divide dough into two equal discs, wrap tightly with plastic wrap, and refrigerate for a minimum of one hour.
06 - Preheat the oven to 350°F. 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 or wing-shaped cookie cutter to cut shapes; arrange cookies on baking sheets spaced 1 inch apart.
09 - Bake for 9 to 11 minutes until edges begin to turn golden; cool on baking sheet for 5 minutes before transferring to a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - When cookies are completely cooled, spread icing and optionally garnish with edible glitter or sanding sugar; allow icing to set before serving or storing.
