Sugar Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This ensures even distribution of the leavening agents throughout the dough.
2. Cream butter and sugar
   In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This incorporates air into the mixture for a lighter texture.
3. Add wet ingredients
   Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using). Make sure each egg is fully incorporated before adding the next one.
4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
5. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight. This helps prevent the cookies from spreading too much during baking and makes the dough easier to handle.
6. Prepare for baking
   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. For drop cookies, roll dough into 1-inch balls and roll in sugar if desired. For cut-out cookies, roll dough on a floured surface to 1/4-inch thickness and use cookie cutters.
7. Bake the cookies
   Place cookies on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes or until the edges are just barely golden. The centers may look slightly undercooked but will firm up as they cool.
8. Cool and decorate
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, prepare icing by mixing powdered sugar, milk, and vanilla until smooth, then decorate cooled cookies with icing and sprinkles.