Instructions
Step 1 In a bowl, whisk together flour, baking powder, and salt.
Step 2 In another bowl, beat butter and sugar until light and fluffy.
Step 3 Add egg, vanilla extract, and almond extract, mixing until combined.
Step 4 Gradually add dry ingredients to form a soft dough.
Step 5 Wrap the dough and chill for at least 1 hour.
Step 6 Roll out the dough and cut into oval or heart shapes.
Step 7 Bake at 350°F (175°C) for 8–10 minutes, then cool completely.
Step 8 Prepare royal icing by mixing powdered sugar, milk, and corn syrup until smooth.
Step 9 Divide icing and color with red and black gel food coloring.
Step 10 Pipe and flood the cookies with red icing, then add black head and spots to create the ladybug design.
Step 11 Allow icing to set completely before serving or storing.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 10 days. You can also freeze undecorated cookies for up to 2 months; thaw and decorate when ready. Avoid stacking fully decorated cookies until icing is completely hardened.
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