Ingredients:

  • 1 cup (226g) unsalted butter, softened to cool room temperature
  • 1.25 cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 2.5 cups (312g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon light corn syrup

Instructions:

  1. Preheat your oven to 175°C.
  2. In a stand mixer with a paddle attachment, cream the cool-room temperature butter and granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, beating for 1 minute until fully emulsified. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. With the mixer on the lowest setting, gradually add the dry ingredients to the wet ingredients. Mix only until no white streaks of flour remain.
  6. Scoop 2 tablespoon balls of dough and place them on a tray. Chill in the fridge for 20 minutes until the dough feels firm to the touch.
  7. Line your baking sheets with parchment. Space the dough balls 2 inches apart.
  8. Bake for 10 minutes until the bottoms are barely golden and the tops look set but matte.
  9. Let them sit on the hot pan for 5 minutes, then move to a wire rack. They must be cold before glazing.
  10. Whisk together the powdered sugar, milk, vanilla bean paste, and corn syrup in a small bowl until smooth.
  11. Spoon a teaspoon of glaze onto the center of each cookie and use the back of the spoon to push it toward the edges. Let it sit for 30 minutes until the surface is firm and dry.