Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- Prepared royal icing or buttercream frosting
- Assorted sprinkles and food coloring
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy. Use a hand mixer or a stand mixer for about 2 to 3 minutes to ensure the sugar is well incorporated into the fats. This step creates the base for a tender cookie.
- Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until the egg is fully integrated. Scrape down the sides of the bowl with a spatula to make sure no streaks of egg or butter remain at the bottom.
- In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop mixing as soon as the flour disappears. Over-mixing the dough will lead to tough cookies, so keep it brief.
- Lightly flour your work surface. Roll the dough out to about 1/4-inch thickness. Use your favorite cookie cutters to stamp out shapes. If the dough feels too soft or sticky, wrap it in plastic and chill it in the refrigerator for 15 minutes before rolling.
- Place a piece of parchment paper in the bottom of your air fryer basket, making sure it does not cover the entire surface so air can still circulate. Arrange the cookies in a single layer, leaving about an inch of space between them. Air fry at 320°F (160°C) for 7 to 9 minutes. The cookies should look set but still pale on top.
- Carefully remove the cookies from the air fryer and let them cool on a wire rack completely. Once cool, use royal icing to outline and flood the cookies, or spread on a layer of buttercream. Add sprinkles while the icing is still wet for a festive finish.
- Cook Time: 28 minutes