Ingredients:

  • 1 cup (227g) unsalted butter, slightly softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2.5 cups (312g) all-purpose flour
  • 0.5 cup (45g) Dutch-process cocoa powder
  • 0.5 tsp (3g) fine sea salt
  • 4 cups (500g) confectioners' sugar, sifted
  • 3 tbsp (30g) meringue powder
  • 7 tbsp (105ml) warm water
  • 1 tsp (5ml) clear vanilla extract
  • 1 tbsp (15ml) light corn syrup

Instructions:

  1. Cream the butter and granulated sugar until just combined; do not over-aerate. Mix in the egg and vanilla extract.
  2. Sift together the all-purpose flour, Dutch-process cocoa powder, and sea salt. Gradually add to the wet ingredients until a dough forms.
  3. Roll the dough to 0.6 cm thickness between parchment sheets and chill for 8 hours to prevent spreading.
  4. Cut shapes and bake at 180°C for 12 minutes. Allow cookies to cool completely before icing.
  5. Whisk confectioners' sugar and meringue powder. Slowly add warm water, extract, and corn syrup, beating until desired consistency is reached.
  6. Decorate cookies using piping bags and allow to dry for 12-24 hours until the surface is matte and hard.