Christmas Sugar Cookies with Royal Icing

• Add flour to a bowl, whisk in salt, and set aside.
• Use a stand mixer with a paddle attachment. Beat butter until smooth and lighter in color (approximately 3 minutes).
• Add sugar to butter and cream until light and fluffy (approximately 2-3 minutes).
• Add eggs one at a time and mix to incorporate. Add almond extract and mix well.
• Slowly add dry ingredients (may need to add in batches). Mix on low speed until just combined. Scrape sides of bowl between batches.
• Roll dough to ¼” thickness between two sheets of parchment paper and chill until firm.
• Cut out chilled cookies to desired shape.
• Bake for 18-22 minutes at 350 degrees F until sides are lightly golden brown. Baking time depends on oven and cookie size; make sure to keep an eye on cookies so as not to overcook.
• Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Ensure cookies are completely cool before decorating.

For royal icing:

• Use a stand mixer with a whisk attachment. Add all ingredients.
• Beat all ingredients together until icing forms stiff peaks (7-10 minutes on medium speed using a stand mixer with whisk attachment).
• Add additional water as needed to achieve desired consistency.
• Keep covered when not in use.