Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to 65°F
  • 1 cup (200g) Granulated White Sugar
  • 1 large Egg, room temperature
  • 1.5 tsp Pure Vanilla Extract
  • 0.5 tsp Almond Extract
  • 3 cups (375g) All-Purpose Flour, spooned and leveled
  • 2 tbsp (16g) Cornstarch
  • 0.75 tsp Baking Powder
  • 0.5 tsp Fine Sea Salt
  • 2 cups (240g) Powdered Sugar, sifted
  • 2 tbsp Whole Milk
  • 1 tbsp Light Corn Syrup
  • 0.5 tsp Vanilla Extract

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes. Add the egg, 1.5 tsp vanilla, and almond extract, beating until fully emulsified.
  2. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and sea salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the last streaks of flour disappear.
  3. Divide the dough into two equal discs and wrap tightly in plastic wrap. Refrigerate for at least 1 hour to stabilize the fats and prevent spreading.
  4. Preheat your oven to 350°F (175°C). Roll the chilled dough out on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes and place 1 inch apart on parchment-lined baking sheets.
  5. Bake for 9–11 minutes. The cookies are done when the centers are no longer shiny and edges are set but not browned. Let rest on the baking sheet for 5 minutes before transferring to a wire rack.
  6. For the glaze: Whisk powdered sugar, milk, corn syrup, and 0.5 tsp vanilla until smooth. Dip or drizzle onto completely cooled cookies.