Instructions

1. Prepare your workspace by preheating the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and optional almond extract, ensuring all ingredients are fully incorporated.
4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry mixture.
5. Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to ensure tender cookies.
6. Chill the dough for 30 minutes in the refrigerator to make it easier to handle and prevent spreading during baking.
7. Roll out the chilled dough on a lightly floured surface to approximately ¼ inch thickness using a rolling pin.
8. Use cookie cutters to cut desired shapes, placing them carefully on the prepared baking sheets with about 1 inch of space between each cookie.
9. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers remain soft.
10. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Once cooled, decorate as desired with royal icing or store in an airtight container for up to one week.