Ingredients:

  • 1 cup unsalted butter, softened (226g)
  • 1.5 cups granulated sugar (300g)
  • 1 large egg (50g)
  • 2 tsp vanilla extract (10ml)
  • 0.5 tsp almond extract (2.5ml)
  • 2 tbsp sour cream (30g)
  • 3 cups all-purpose flour (375g)
  • 2 tbsp cornstarch (16g)
  • 1 tsp baking powder (5g)
  • 0.5 tsp salt (3g)
  • 0.5 cup unsalted butter, softened (113g)
  • 3 cups powdered sugar (360g)
  • 3 tbsp heavy cream (45ml)
  • 1 tsp vanilla extract (5ml)

Instructions:

  1. Cream the 1 cup softened butter and granulated sugar on medium-high speed for exactly 3 minutes until the mixture is pale yellow and fluffy.
  2. Add the egg, 2 tsp vanilla, almond extract, and sour cream. Beat until the wet ingredients are just combined and emulsified.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, stopping as soon as the flour disappears.
  4. On a lightly floured surface, roll the dough to a 1/4-inch thickness. Use cookie cutters to cut into desired shapes.
  5. Place on parchment-lined sheets and bake at 350°F (175°C) for 7 to 9 minutes. Remove from the oven while cookies are still pale; do not let the edges brown.
  6. Cool on the baking sheet for 5 minutes before moving to a wire rack. Once cooled, whip the frosting ingredients (1/2 cup butter, powdered sugar, heavy cream, and 1 tsp vanilla) until smooth and spread over cookies.