Description
Buttery, tender, and perfectly sweet, these cookies hold their shape for decorating and practically melt in your mouth. Paired with smooth royal icing, they’re a holiday (or anytime!) favorite.
Ingredients
Cookies
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1 cup (2 sticks) unsalted butter, room temp
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1¼ cups (250g) granulated sugar
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2 large eggs, room temp
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2 tsp almond extract (or vanilla for a milder flavor)
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1½ tsp baking powder
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½ tsp salt
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3¼ cups (390g) all-purpose flour, spooned & leveled
Royal Icing
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2 lbs (7½ cups) powdered sugar, sifted
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4 large egg whites, room temp (*or 5 tbsp meringue powder + ½ cup water for egg-free*)
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2 tsp almond extract
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1 tsp water (adjust for consistency)
Instructions
1. Make the Cookie Dough
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Cream butter and sugar until light and fluffy (~3 mins).
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Beat in eggs and almond extract.
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Whisk dry ingredients (flour, baking powder, salt), then gradually mix into wet ingredients until just combined.
2. Roll & Cut
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Divide dough into 2 discs, wrap in plastic, and chill 1 hour (or freeze 20 mins if rushed).
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Roll ¼” thick on floured surface, cut shapes, and transfer to parchment-lined sheets.
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Freeze cutouts 10 minutes before baking (prevents spreading).
3. Bake
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Bake at 375°F (190°C) for 7-9 minutes until edges barely golden (centers stay pale).
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Cool 5 minutes on sheets, then transfer to racks.
4. Make Royal Icing
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Beat egg whites and extract until frothy. Gradually add powdered sugar and beat 5-7 mins until stiff peaks form.
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Thin with water as needed:
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Outline consistency: Thick (like toothpaste)
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Flood consistency: Thinner (10-15 sec ribbon test)
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5. Decorate!
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Pipe outlines, then flood with thinned icing. Add sprinkles or details while wet.
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Let dry 4-6 hours (or overnight) before stacking.