Ingredients

2 3/4 cups (350g) all purpose flour, spooned and leveled

1/4 tsp baking soda

1/2 tsp cream of tartar

1/2 tsp salt

1 cup (220g) unsalted butter, room temperature

1 cup (200g) granulated sugar

1 large egg

2 tsp vanilla extract

1/2 tsp almond extract

4 cups powdered sugar (for royal icing and buttercream)

3 tbsp meringue powder (for royal icing)

5-6 tbsp water (for royal icing)

Gel food coloring

Sprinkles

3-4 tbsp milk (for buttercream)

1 tsp vanilla extract (for buttercream)

Pinch of salt (for buttercream)

Instructions

Step 1: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.

Step 2: Using a mixer with a paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 2-3 minutes.

Step 3: Scrape down the bowl, then mix in the egg followed by the vanilla and almond extracts until smooth.

Step 4: Add half of the dry ingredients to the wet ingredients and mix until combined, then add the rest. Use a rubber spatula to fold in any remaining flour.

Step 5: Shape the dough into a large mass, cut in half, and roll each half between two sheets of parchment paper dusted lightly with flour to about 1/4 inch thickness.

Step 6: Transfer one rolled dough sheet to a baking tray, dust lightly with flour, then stack the second sheet on top. Wrap and chill for at least 2 hours or overnight.

Step 7: Remove the top dough sheet and gently separate it. Keeping the dough on parchment, cut out cookies and place on a tray lined with parchment paper. Combine scraps, set aside. Repeat with the second dough sheet.

Step 8: Chill the cut cookies for 20-30 minutes while preheating the oven to 350°F (175°C).

Step 9: Roll out the combined scraps, chill if too soft, cut out more cookies, and chill again.

Step 10: Bake cookies on a parchment-lined sheet, spaced 1 1/2 inches apart, for 10-12 minutes. Avoid browning edges. Cool on a rack.

Step 11: Allow cookies to cool completely before decorating.

Step 12: For royal icing: whisk powdered sugar and meringue powder. Add water one tablespoon at a time to a slightly thinner than glue consistency. Color as desired and pipe onto cookies. Add sprinkles while wet, let harden for about 1 hour.

Step 13: For buttercream: beat butter and 1 cup powdered sugar until smooth. Alternate adding powdered sugar and milk until spreadable. Finish with vanilla and salt. Color and spread on cooled cookies. Decorate with sprinkles immediately. Note buttercream won’t harden and cookies shouldn’t be stacked.

Tips & Variations

Use gel food coloring for vibrant colors without thinning your icing or buttercream.

Dip a toothpick in brown food coloring or add a small amount of cocoa powder to tone down overly bright colors in your royal icing.

Chill dough well before cutting to help cookies hold their shape during baking.

If scraps become too soft, roll and chill them again for easier cutting.

For firmer decorations that can be stacked, choose royal icing over buttercream.

Storage

Store completely cooled and decorated cookies in an airtight container. Royal icing decorated cookies will keep for up to 1 week at room temperature. Buttercream decorated cookies should be kept in a single layer to prevent smudging and are best eaten within 2-3 days. Reheat neither cookie type as they are best enjoyed fresh or at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled wrapped in plastic wrap for up to 3 days or frozen for longer storage. Just thaw in the fridge before rolling and cutting.

What if I don’t have meringue powder for royal icing?

Meringue powder helps the royal icing harden nicely, but you can substitute it with pasteurized egg whites or use a simple powdered sugar glaze for a softer finish.