Ingredients:

  • 1 cup (227g) unsalted butter, slightly cool
  • 1 cup (200g) granulated sugar
  • 1 (50g) large egg, room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp whole milk
  • 2 tsp light corn syrup

Instructions:

  1. Low-Impact Creaming: Combine the butter and sugar in a stand mixer. Mix on medium speed for 2 minutes until it forms a pale yellow paste (avoid over-aerating). Add the egg and extracts, mixing until the yellow streaks disappear.
  2. Sifting and Folding: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the mixer on the lowest speed. Stop immediately once the flour is no longer visible to prevent gluten development.
  3. The Direct-Roll Method: Divide the dough into two balls. Place one ball between two large sheets of parchment paper and roll to a consistent 1/4-inch thickness.
  4. Cut and Bake: Use sharp-edged cookie cutters to cut shapes. Transfer to heavy-gauge baking sheets and bake for approximately 10 minutes (based on 24 servings) until the edges are set but not browned.