Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) almond extract
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • ¼ teaspoon (1.25g) salt
  • Powdered sugar for dusting (optional)
  • Sprinkles (optional)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Wrap the dough in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Cut out shapes with cookie cutters.
  8. Place cookies on prepared baking sheets, leaving about ½ inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Dust with powdered sugar or decorate with sprinkles once completely cooled (optional).