Grandmas CutOuts My Best Rolled Sugar Cookie Recipe

Instructions:

1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using).
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Keep the other disc chilled.
8. Use cookie cutters to cut out desired shapes.
9. Place cookies on prepared baking sheets, leaving a little space between each cookie. Bake for 8-12 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. If making icing, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner consistency. Divide the icing into separate bowls and tint with food coloring, if desired.
12. Once the cookies are completely cool, decorate with icing and sprinkles, as desired.