Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, cream the softened butter together with the vanilla and almond extracts until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients into the wet mixture, alternating with the milk, until a soft dough forms.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them slightly apart as they will spread.
Baking
- Bake in your preheated oven for about 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Icing
- For the icing, combine the powdered sugar with enough milk to achieve a thick yet pourable consistency.
- Divide the icing into separate bowls and add food coloring to each, creating lovely pastel hues.
- Dip the tops of each cooled cookie into the icing, allowing any excess to drip off.
- Place them on the wire rack to set.
- Before the icing hardens, sprinkle with colorful sprinkles.
- Allow the cookies to sit until the icing hardens before storing or serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For freezing, store in a freezer-safe container separated by layers of parchment paper.