Description

These thick, 1/2-inch cut-out cookies offer a soft, cake-like interior and exceptional structural integrity for sharp edges. Flavored with almond and vanilla and finished with a creamy buttercream frosting, they are the perfect blend of nostalgic taste and professional presentation.

Ingredients

1 cup unsalted butter, room temperature (for dough)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 cups all-purpose flour
1/2 cup unsalted butter, room temperature (for frosting)
2 cups powdered sugar
Assorted sprinkles

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Instructions

Preheat oven to 350°F (177°C) and verify the temperature with an oven thermometer.
In a stand mixer fitted with a paddle attachment, cream 1 cup of butter and granulated sugar for 3 minutes until light and fluffy.
Add the egg, vanilla extract, and almond extract, beating until the mixture is fully emulsified.
Mix in the baking powder and salt on low speed to ensure even distribution.
Gradually add the flour on the lowest setting, mixing only until the white streaks disappear.
Roll the dough to a 1/2-inch thickness on a lightly floured surface and cut into 3 1/2-inch triangles using a pizza cutter.
Bake on a parchment-lined sheet pan for exactly 8 minutes until edges are barely golden; cool completely on the pan.
Beat the remaining 1/2 cup of butter until smooth, gradually incorporate powdered sugar until spreadable, then frost the cooled cookies and add sprinkles immediately.

Notes

To achieve a professional look, use a metal ruler to guide your pizza cutter when creating the triangle shapes for perfectly straight lines. If you are baking in a humid environment, you may need to let the frosted cookies sit uncovered for an extra hour to allow the frosting to develop its characteristic light crust.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American