Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 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, leveled
  • 2 tbsp (16g) cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1 tbsp (15ml) light corn syrup

Instructions:

  1. In a large bowl or stand mixer, cream together the softened unsalted butter and granulated sugar for 2–3 minutes until the mixture is pale, light, and fluffy.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until the ingredients are fully emulsified and smooth.
  3. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed.
  4. Mix until the dough just comes together and pulls away from the sides of the bowl. The dough should be tacky but not stick to your fingers.
  5. Immediately roll the dough between two sheets of parchment paper to a thickness of 1/4 inch (6mm). Use cookie cutters to create your desired shapes.
  6. Place cut-out cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes. Remove when the tops look set and the bottoms are barely golden.
  7. Whisk together powdered sugar, milk, and corn syrup to create the optional glaze. Apply to cookies once they have cooled completely.