# Components:
→ 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 all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Using an electric mixer, beat softened butter and granulated sugar 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 dry mixture to the wet ingredients, mixing just until dough forms.
05 - Divide dough into two discs, wrap each in plastic wrap, and refrigerate for at least one hour.
06 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one dough disc to 1/4 inch (6 mm) thickness. Cut out angel wing shapes and place cookies 1 inch apart on the baking sheets.
08 - Bake for 9 to 11 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and spreadable.
10 - Once cooled completely, ice cookies and optionally add edible glitter or sanding sugar. Allow icing to set before serving.
