In a medium bowl, whisk together flour, baking powder, and salt.

In a separate bowl or the bowl of a stand mixer, whip butter on high speed until soft and fluffy.

Add the granulated sugar, followed by the egg and almond extract, and mix on high speed until well combined. (Mixture might look slightly separated.)

Add the dry ingredients and mix on low speed until a soft dough forms.

Flatten into a disc. Wrap in clingfilm/plastic wrap and refrigerate until firm, at least 4 hours or overnight.

Line a half-sheet rimmed baking tray with parchment or a silicone mat. Set aside.

On a floured countertop or silicone rolling mat, use a floured rolling pin to roll the chilled dough to 1/4-inch thickness.

With a 3 1/2-inch snowflake-shaped cutter, cut the dough into snowflakes. Re-roll scraps and repeat with remaining cookie dough.

Place on prepared tray.

Refrigerate tray for 30 minutes, or freeze for 15 minutes. (If your trays do not fit in the fridge or freezer, you can stack the cookies between squares of parchment and chill the stacks.) Meanwhile, preheat oven to 350° F / 176° C.

Bake 12-14 minutes, or until cookies are lightly golden brown around the edges.

Cool completely on wire rack before glazing.

Glaze:

Add the confectioner’s sugar to a medium bowl. Whisk in the whole milk, followed by the corn syrup, almond extract, and salt.

Scoop 1/4 of the icing into a small bowl. To the larger bowl, whisk in 1-2 drops blue gel food coloring.

With a rubber spatula, scoop each glaze to a piping bag fitted with a round tip. (I used a 1/8-inch tip for the blue glaze, and a 1/16-inch tip for the white.) Pipe a white outline around each snowflake, then set aside and allow the white icing to set, about 10 minutes. Flood each snowflake with blue icing. Use a fondant tool or toothpick to spread the blue icing so it fills in the white outline.

Decorate with snowflake sprinkles and sugar pearls.

Dust with edible glitter.

Set aside and allow cookies to rest, uncovered, until glaze sets, about 1-2 hours.

Layer cookies between sheets of parchment or wax paper and store in an airtight container at room temperature for up to five days.