# Components:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened (225 g)
05 - 1 cup granulated sugar (200 g)
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 (120 g)
10 - 2–3 tablespoons milk
11 - 1/2 teaspoon vanilla extract
12 - Edible glitter, sprinkles, or colored sanding sugar (optional)
# Method:
01 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
02 - In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the large egg, pure vanilla extract, and almond extract if using. Continue beating until fully combined.
04 - Gradually add the dry flour mixture to the wet ingredients, mixing only until the dough just comes together.
05 - Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for a minimum of one hour.
06 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disc to a uniform thickness of approximately 1/4 inch (6 mm).
08 - Use an angel wing cookie cutter or a wing-shaped cutter to cut out cookies. Arrange the cut cookies at least 1 inch apart on the prepared baking sheets.
09 - Bake for 9 to 11 minutes until the edges begin to turn golden. Allow cookies to 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 - Once cookies are fully cooled, decorate with the prepared icing and optionally garnish with edible glitter or sanding sugar. Allow icing to set before serving or packaging.
