Ingredients:

  • 1 cup (226g) Unsalted Butter, slightly cool
  • 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
  • 0.5 tsp Salt
  • 2 cups (240g) Powdered Sugar
  • 3 tbsp Whole Milk
  • 1 tbsp Light Corn Syrup

Instructions:

  1. Cream the fats. Beat the 226g cool butter and 200g sugar together for about 3 minutes until the mixture looks pale and fluffy. Note: This creates the air pockets needed for lift.
  2. Add liquids. Mix in the egg, 1.5 tsp vanilla, and 0.5 tsp almond extract. Beat until fully combined and glossy.
  3. Incorporate dry ingredients. Gradually add the 375g flour and salt on low speed. Mix until the flour streaks just disappear. Note: Do not overmix here or the cookies will be tough.
  4. Chill the dough. Divide the dough into two disks, wrap in plastic, and refrigerate for at least 1 hour. The dough should feel firm but slightly yielding.
  5. Preheat and prep. Set your oven to 175°C (350°F) and line your baking sheets with parchment paper.
  6. Roll out. On a lightly floured surface (or between parchment), roll the dough to 6mm thickness. Ensure even thickness for uniform baking.
  7. Cut shapes. Use your cutters to stamp out shapes and transfer them to the baking sheet. Note: Leave 2cm of space between each cookie.
  8. Bake the batch. Bake for 8 to 10 minutes until the edges are just barely set and bottom is golden. They will look slightly underdone in the center; that's what we want!
  9. Cool completely. Let them sit on the tray for 5 minutes before moving to a wire rack. They must be cold before you add any glaze.
  10. Glaze and garnish. Whisk the powdered sugar, milk, and corn syrup. Dip or drizzle over the cookies until they are fully coated and shimmering.