Holiday sugar cookies recipe:
Yields 24 cookies
2 1/2 cups all purpose flour
1 1/4 cups sugar
1 tsp baking powder
1 1/2 sticks of softened butter
1 tsp vanilla extract
1/4 tsp almond extract
Pinch of salt
In a mixing bowl, beat together butter and sugar on medium speed for about 2-4 minutes. While this is mixing, combine flour, baking powder, and salt in a separate bowl. Add eggs, one at a time until each one is beaten into the cookie dough smoothly. Next, add the vanilla, and almond extract, followed by the dry ingredients. Be sure to beat this on low speed so you don’t get flour everywhere!
Preheat your oven to 375 F°.
Let the cookie dough sit in the refrigerator for about 20-30 minutes or you can put this mixture in the freezer for about 5 minutes until the dough is easier to work with.
Lightly flour a work surface and roll the dough out. No need to actually measure the width, but be sure to leave them approximately a 1/2 inch thick or thinner.
Bake for 8-12 minutes, and check the cookies occasionally since all ovens are different. They will be a light golden color, but make sure they’re not too dark.
Let cool for a while before icing.
1 1/2 cups powdered sugar
1-2 tbsp whole milk
1/2-1 tsp vanilla extract (depending on how much vanilla you like!)
1-2 tbsp corn syrup
Food coloring of your choice
Whisk together powdered sugar, milk, and vanilla extract in a bowl. Add corn syrup and continue to whisk. Finally, add enough food coloring to your choice, or divide the icing into several bowls to dye the icing different colors. If planning to use multiple colors for your icing, make a double batch! (It doesn’t take long time to make!)