Soft Christmas Cookies

Ingredients:
3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract (or almond extract for a holiday twist)
Optional: festive sprinkles or colored sugar for decoration
Instructions:
Preheat Oven:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, then mix in the vanilla extract.
Combine:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
(If the dough is sticky, refrigerate it for about 30 minutes.)
Shape Cookies:
Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Flatten slightly with the bottom of a glass or your fingertips.
Add sprinkles or colored sugar if desired.
Bake:
Bake for 8–10 minutes, or until the edges are just barely golden.
(Do not overbake — they’ll stay soft!)
Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
For extra flavor, add a bit of lemon or almond extract.
You can frost them with a simple vanilla icing once cooled.
Store in an airtight container for up to 5 days or freeze for longer.
Would you like me to include a frosting recipe for these cookies too (like a soft vanilla or almond glaze)?