Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) almond extract
  • 1 teaspoon (5ml) vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1.25g) salt
  • 2 cups (240g) powdered sugar (icing sugar)
  • 3-4 tablespoons (45-60ml) milk (whole or 2%)
  • 1/2 teaspoon (2.5ml) almond extract

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  2. Beat in the egg, almond extract, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This prevents the wedding cake cookies from spreading too much.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch (6mm) thickness. Use cookie cutters to cut out desired shapes.
  8. Place cookies on the prepared baking sheets, leaving about 1 inch (2.5cm) between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a medium bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.
  11. Once the wedding cake cookies are completely cooled, drizzle the glaze over the tops. Let the glaze set completely before serving or storing.