Start by making sure you have plenty of space and time, as the dough needs to chill for 1 2 hours and the icing takes 24 hours to set fully. Begin with whisking together 2 and 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a bowl. This step builds the base for your cookies.

In another bowl, beat 3/4 cup unsalted butter and 3/4 cup granulated sugar on high speed until creamy, about 3 minutes. Then, add 1 large egg, 2 teaspoons pure vanilla extract, and optionally 1/4 to 1/2 teaspoon almond extract, beating for another minute while scraping the bowl as needed. Once mixed, combine the dry ingredients with the wet on low speed until just blended; add an extra tablespoon of flour if the dough feels sticky.

Divide the dough into two parts and roll each to 1/4-inch thickness on lightly floured parchment or a silicone mat. Stack them with a light dusting of flour in between, cover with plastic wrap, and chill for 1 2 hours or up to 2 days. Preheat your oven to 350°F and line baking sheets with parchment or silicone mats for easy cleanup.

Remove the top dough sheet, cut shapes with cookie cutters, and re-roll scraps as needed, placing cookies 3 inches apart on the sheets. Bake for 11 12 minutes until edges are lightly browned, then cool on the sheet for 5 minutes before moving to a rack. For the icing, stir together 3 cups confectioners’ sugar, 1/2 teaspoon pure vanilla extract, 2 teaspoons light corn syrup, 4.5 to 5 tablespoons room temperature water, and a pinch of salt until smooth, adjusting water for the right consistency.

If you want colored icing, add gel food coloring and decorate by outlining edges first, then filling in with squeeze bottles or piping bags. Add sprinkles right away if desired, and let the icing set for 24 hours. These steps ensure your cookies look and taste great, and you can store them at room temperature for up to 5 days. For more storage tips, visit our holiday grilling tips section, which includes ideas for preserving flavors in various recipes.