Christmas Basic Iced Sugar Cookies

First, in a small bowl stir together the flour, baking soda, and baking powder. Set aside.

In a larger bowl, cream together the softened butter and sugar until smooth, around 5 minutes. It's very important to not skimp on time here as this process ensures a fluffier, more tender cookie.

Beat in the egg then stir in the vanilla and almond extract. Slowly blend in the dry ingredients just until they're integrated. Don't overmix or the cookies might become tough.

Cover the dough, and chill for at least 1 hour or overnight if possible. I personally find that longer chilling gives the best results.

Once your dough is chilled, preheat your oven to 375 degrees F (190 degrees C). Roll out the dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes using any cookie cutter, a fun activity that kids could help with.

Place cookies 1 inch apart on ungreased cookie sheets, and bake 8 to 10 minutes, or until golden. Let them cool on wire racks.

While cookies are cooling, you can start making the icing. In a small bowl, mix together the confectioners' sugar, milk, corn syrup, and vanilla extract until smooth. If you're using food coloring, divide the icing into separate bowls and mix in the colors.

Once your cookies have cooled completely, decorate them with the icing using a frosting brush, and let them set. If you don't have a frosting brush, a small spoon works as well.

Finally, store the cookies in an airtight container to keep them fresh.