Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • 2/3 cup (135g) Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 cups (250g) All-Purpose Flour, spooned and leveled
  • 1/4 tsp Salt
  • 1 cup (120g) Powdered Sugar, sifted
  • 3 tsp Milk or Heavy Cream
  • 1 tsp Light Corn Syrup
  • 1/2 tsp Vanilla Extract

Instructions:

  1. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes. Beat in the vanilla and almond extracts.
  2. Gradually add the flour and salt on low speed, mixing just until the dough comes together. Avoid overmixing to maintain a tender texture.
  3. Scoop 1 tablespoon of dough and roll into a 1-inch ball. Place on a parchment-lined baking sheet and use your thumb or a 1/2 teaspoon measuring spoon to press an indentation into the center.
  4. Chill the shaped cookie dough in the refrigerator for 30 minutes. Preheat your oven to 350°F (175°C) during this time.
  5. Bake for 10–12 minutes until edges are set and bottoms are barely golden. Let cookies cool completely on a wire rack.
  6. Whisk together powdered sugar, milk, corn syrup, and vanilla until smooth. Spoon a small amount into the center of each cooled cookie and drizzle extra over the top if desired.