Ingredients
FOR THE COOKIES:
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Pinch nutmeg
FOR THE FROSTING:
- 3 cups powdered sugar
- 3 to 6 tablespoons milk
- 3 tablespoons butter, softened
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Purple, green, and yellow sugar sprinkles
- Optional: 1 plastic baby to hide in the cookie frosting
Directions
TO MAKE THE COOKIES:
- In a large bowl, cream the butter and sugar together with a hand mixer until fluffy. Add the eggs, vanilla extract, lemon zest, and almond extract, and beat with the hand mixer until well blended.
- Add the flour, baking powder, cinnamon, salt, and nutmeg and beat until the mixture becomes a firm dough. Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and roll into 24 1 1/2-inch balls. Place on the prepared baking sheets and press down on each ball to flatten slightly. Bake in the preheated oven for 8-10 minutes or until the bottom edges just start to turn golden. Remove the cookies from the pans to a wire rack to cool. Allow the cookies to cool completely before frosting.
TO MAKE THE FROSTING:
- In a second bowl, mix the powdered sugar, 3 tablespoons of milk, butter, lemon juice, vanilla extract, and almond extract with the hand mixer. If necessary, add a little more milk at a time until the frosting reaches your desired consistency.
- Spread the frosting onto the cooled cookies and sprinkle with stripes of purple, green, and yellow sugar sprinkles.
Makes: 24 cookies
