Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) fine sea salt
  • 2 cups (240g) confectioners' sugar, sifted
  • 2 tbsp (30ml) whole milk
  • 1 tbsp (15ml) light corn syrup
  • ¼ tsp almond or vanilla extract

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy. Add the egg and vanilla extract, beating until smooth and fully emulsified.
  2. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing only until white streaks disappear.
  3. Divide the dough into two disks and wrap tightly in plastic wrap. Refrigerate for at least 1 hour to allow the flour to hydrate and the fats to re-solidify.
  4. Preheat oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to a consistent 1/4-inch thickness. Cut into desired shapes using cookie cutters.
  5. Place cookies 2 inches apart on a baking sheet lined with parchment paper. Bake for 9–11 minutes until the tops appear matte and edges are just set. Do not allow to brown.
  6. Whisk together powdered sugar, milk, corn syrup, and flavoring to create the icing. Once cookies are completely cool, apply icing and decorations as desired.