Preheat oven to 375°F and line a large baking sheet with parchment paper or a silicone baking liner.
In a large bowl, mix butter on medium speed with an electric mixer. Add powdered sugar gradually, and cream together for 3 minutes, scraping sides of bowl as needed.
Mix in egg, followed by extracts, until smooth.
In a separate bowl, whisk together flour and baking powder.
While mixing on low speed, add dry ingredients to butter mixture slowly, until just barely combined. Dough will be very thick, and you will likely need to help bring it together by hand.
Turn dough out onto a floured surface and, with floured hands, form into a ball.
Dust rolling pin with flour and roll dough out to approximately 1/4-inch thick.
Coat cookie cutters with flour and cut dough into shapes.
Use a bench scraper to transfer cut cookie dough to prepared baking sheet. Bake for 7-9 minutes in preheated oven.
Remove from oven and let sit on baking sheet for 10 minutes; then transfer to a cooling rack to cool completely.
Easy Vanilla Icing
In a bowl, whisk together powdered sugar, vanilla, and milk. Mixture should be thick but pourable. Add additional milk if needed for desired consistency. Whisk in food coloring, if using.
One at a time, hold a cooled cookie upside-down by the outside edges and dip face-down into the icing. Be sure that the whole surface of the cookie is in contact with the icing.
Lift cookie up and allow excess to drip from the surface of the cookie back into the bowl for about 15-20 seconds.
Carefully flip cookie, without allowing any dripping icing to spill onto the sides, and place on parchment or cooling rack.
Immediately add sprinkles before icing sets, if using. Allow icing to set before serving.
Yield: Please note that the amount of sugar cookies this recipe bakes up will vary depending on the size of cookie cutters you use. I used this set from Target that are about 3-inches wide, and baked about 24 cookies.Storage/Freezing: These sugar cookies with sprinkles will be fresh at room temperature, kept in an airtight container, for up to 3 days. They can also be refrigerated for up to a week, or frozen for up to 2 months. Like most basic cookie recipes, these freeze very well! The only issue with storage is the decoration. Once the icing is set, the cookies can be stacked on top of each other, but depending on your decoration, you may find that storing the cookies damages your sprinkles a bit. If that's a concern, try to store them in a single layer, or at least place parchment paper between each layer of cookies.
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No Spread Sugar Cookies - No Chill Recipe posted on September 12, 2021 by Chenée Today at https://cheneetoday.com/sugar-cookies-with-sprinkles-easy-cutout-recipe/