Ingredients
Method
Make and Chill the Dough
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a large bowl, beat the butter and sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the egg, vanilla, almond extract and milk.
- Add the flour mixture in two additions and mix on low just until a soft dough forms. Divide it in half, flatten each half into a disk, wrap, and refrigerate for at least 1 hour (or up to 3 days).
Cut and Bake
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to about 1/4 inch thick. Cut out shapes with cookie cutters and place them 1 inch apart on the baking sheets. Gather and re-roll the scraps once.
- Bake for 8 to 10 minutes, until the edges are just barely turning golden. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely before icing.
Ice and Decorate
- Whisk the powdered sugar, 3 tablespoons of milk, corn syrup and vanilla until smooth. It should be thick but spreadable; add more milk a few drops at a time if needed. Divide into bowls and tint with food coloring.
- Spread or pipe the icing onto the cooled cookies and add sprinkles right away, while the icing is still wet. Let the cookies sit at room temperature for 4 to 6 hours, until the icing is firm, before stacking.
Notes
Keep the dough cold: if the dough gets soft while you work, pop the cut cookies on their baking sheet into the fridge for 10 minutes before baking. Cold dough keeps sharp edges.
Storage: iced cookies keep in an airtight tin at room temperature for up to 1 week. Un-iced baked cookies freeze well for up to 3 months, and the raw dough can be frozen for up to 3 months as well.
Many colored sprinkles and some decorations contain gelatin or carmine; check labels for vegetarian-friendly brands.