Use the store bought frosting tip for royal icing hack, if desired. Or, use an offset spatula (or butter knife) to spread the frosting onto the cooled cookies. Add sprinkles and enjoy. Allow icing to dry before storing in an airtight container between layers of parchment paper.
In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add egg, almond extract, and vanilla extract. Mix well. Then, slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with flour. Press into a ball and then roll out to ΒΌ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula helps to remove cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not overbake the cookies. Allow cookies to cool for at least 10 minutes on the baking sheet before carefully removing to a cooling rack.
Use the store bought frosting tip for royal icing hack, if desired. Or, use an offset spatula (or butter knife) to spread the frosting onto the cooled cookies. Add sprinkles and enjoy. Allow icing to dry before storing in an airtight container between layers of parchment paper