Instructions

• Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
• Beat in the eggs one at a time until incorporated, then mix in vanilla extract and optional almond extract.
• Whisk together all-purpose flour, baking powder, and fine sea salt in a separate bowl.
• Add the dry ingredients to the butter mixture in two additions and mix on low just until the dough comes together without dry streaks.
• Divide the dough into two flat disks, wrap tightly in plastic, and refrigerate for at least 2 hours or up to 3 days.
• Line baking sheets with parchment paper or silicone mats and lightly flour the work surface, rolling pin, and cookie cutters.
• Roll one dough disk to 1/4 inch thickness for softer cookies or 3/16 inch for crisper cookies, rotating the dough to prevent sticking.
• Cut shapes by pressing cutters straight down without twisting and transfer to prepared sheets, leaving about an inch between cookies.
• Gather and re-roll scraps, chilling 10 minutes if the dough becomes soft.
• Refrigerate the trays with cut cookies for 10 to 15 minutes if the dough has warmed.
• Bake at 350°F (175°C) for 8 to 11 minutes until edges are set and just barely golden and centers look dry.
• Cool cookies on the pan for 2 minutes, then transfer to a rack and let cool completely before decorating.
• Decorate with glaze or royal icing and add sprinkles while the icing is wet, if desired.