# Ingredient List:
→ 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 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Add the large egg, pure vanilla extract, and optional almond extract; beat until fully combined.
04 - Gradually mix the dry flour mixture into the wet ingredients, stirring just until the dough forms.
05 - Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
06 - Set oven temperature to 350°F; 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 or regular wing cookie cutter to cut out shapes; arrange cookies one inch apart on prepared sheets.
09 - Bake for 9 to 11 minutes until edges begin to turn golden; cool on the baking sheet for 5 minutes before transferring to a wire rack.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable.
11 - When cookies are fully cooled, spread icing and garnish with edible glitter or colored sanding sugar; allow icing to set before serving or packing.
