1. Preheat the oven to 350 degrees. Using a mixer, beat the butter until it’s smooth.

2. Add the sugar to the butter and beat on high for 2-3 minutes until it becomes a fluffy consistency. Add the eggs, vanilla and almond extract and mix again until combined.

3. In a separate bowl, mix the flour, baking powder and salt. Add about half the flour mixture and turn the mixer on low. Beat until the flour is just combined, then add the rest of the flour mixture and mix until just combined again. If your dough looks too sticky then just add another tablespoon of flour.

4. On lightly floured parchment paper, roll out the dough into 1/4 inch thickness. If you want a crunchier cookie, just roll the dough thinner. Cover your dough with another piece of parchment paper and place in the refrigerator to chill. I like rolling out the dough before chilling, it’s easier than trying to roll a chilled mound.

5. It is very important to chill this dough for at least an hour. If you don’t chill it long enough, the butter in the dough will become a melted mess and you’ll have blobs instead of shapes.

6. Once the dough is chilled, grab your cookie cutters and go to town. Place your shapes onto a lightly greased or Silpat lined cookie sheet. Bake at 350 degrees for 8-11 minutes. I prefer 8 minutes because they will be softer, but just leave them in longer for a crunchier cookie. Place on a wire cooling rack and let cool completely before you decorate. Enjoy these yummy sugar cookies!