These classic cut-out cookies roll out smooth and hold sharp, clean edges, making them perfect for detailed shapes and holiday designs. Vanilla and a touch of almond extract give the dough a warm, bakery-style flavor, while a short chill keeps every piece firm and easy to cut. Once baked, the edges turn just barely golden while the centers stay soft, giving you that ideal tender-but-sturdy cookie base. The royal icing whips up glossy and pipeable, thick enough to outline and flood in one smooth layer that dries to a hard, glassy finish. Tint it in as many colors as you like for a decorating session that's as fun as the eating. It's a solid pick for a dairy free baking day, from mixing the dough to the final dry, stackable cookie.
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Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
Beat the softened butter and granulated sugar in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract, if using, and beat until fully incorporated, about 1 minute.
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