Santa Sugar Cookies

Gather all ingredients and prepare your workspace.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (5 minutes)

In a large bowl, cream together the sugar and softened butter with an electric mixer on medium speed until light and fluffy. Beat in the eggs, vanilla extract, and almond extract until well combined. (7 minutes)

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Divide the dough into three equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the dough to chill and firm up. (2 hours)

Preheat your oven to 325°F (165°C). Lightly spray your baking sheets and Santa-shaped cookie cutter with non-stick cooking spray. (10 minutes)

On a lightly floured surface, roll out one portion of the chilled dough to a thickness of about 1/4 inch. Use the prepared cookie cutter to cut out Santa shapes, and carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the remaining dough, re-spraying the cookie cutter as needed. (20 minutes)

Bake in the preheated oven for 7-10 minutes, or until the edges are lightly golden brown. (10 minutes)

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Once the cookies are completely cooled, decorate them with the red and white cookie icing. Use the red icing to fill in Santa's hat, leaving the tip blank. Use the white icing for the hat's tip, brim, and Santa's beard, as well as two small dots for the eyes. Place a red candy-coated chocolate piece between the eyes for the nose, and attach a mini chocolate morsel to each white dot for the pupils. (30 minutes)

Just before serving, top Santa's beard with a dollop of whipped cream for an extra touch of festive delight. (2 minutes)

Serve immediately and enjoy your adorable Santa Sugar Cookies!