Fall Sugar Cookies
Makes about 20
1 cup unsalted butter, softened
1¼ cups sugar
1 tablespoon vanilla extract
¼ teaspoon almond extract
2 large eggs
3¼ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
Prepared frosting and sprinkles
1. In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
2. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
3. Preheat oven to 350°. Line baking sheets with parchment paper.
4. On a lightly floured surface, roll dough to ¼-inch thickness. Using assorted seasonal cutters, cut dough, gently rerolling scraps as necessary. Place on prepared pans. Freeze for 15 minutes.
5. Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
Decorate cooled cookies as desired with frosting and sprinkles. Let dry completely. Store in
