1 1/2tablespoonsmilkor more for desired consistency
Instructions
For the Cookies
In a stand mixer, cream the butter and sugar together until light and fluffy. About 4 minutes.
Scrape down the sides of the bowl, and add in the eggs one at a time on medium speed.
Add the vanilla extract, almond extract (if using), and baking powder and mix on medium speed until well incorporated.
Add in the flour a little at a time until it's well combined and a dough forms. The dough will be really soft but it shouldn't be sticky.
Transfer the dough to a piece of plastic wrap or parchment paper. Flatten the dough into a thick disc, and cover with the plastic wrap.
Chill in the fridge for at least one hour, but overnight is recommended.
Once the dough has chilled. Remove it from the fridge and preheat the oven to 350 ℉.
Roll out the dough to 1/4 of an inch (error on the side of thicker) and cut into desired shapes. Work quickly so the dough stays chilled.
Transfer the cut dough to a parchment lined baking sheet and bake the cookies for 10-12 minutes. (The time will vary depending on your oven. You will have to experiment to get the perfect time for your particular oven!)
Leave the cookies on the pan to cool, then place on a wire rack until they're room temperature. Frost the cookies and enjoy!
For the Frosting
Place all the ingredients into a stand mixer bowl, (or use a hand mixer) and using the whisk attachement, mix the ingredients until it forms a frosting and there's no lumps.
Add a little more milk for thinner frosting if desired.
Notes
If using unsalted butter, add a big pinch of salt in with the flour.For best results, please read through the tip section in the post above! Enjoy!