Ingredients:

  • 225g (1 cup) Unsalted Butter, slightly cool to the touch
  • 200g (1 cup) Granulated Sugar
  • 1 large Egg, room temperature
  • 1.5 tsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract
  • 375g (3 cups) All-purpose Flour, spooned and leveled
  • 3/4 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 250g (2 cups) Powdered Sugar, sifted
  • 2 tbsp Whole Milk
  • 1 tbsp Light Corn Syrup
  • 1/2 tsp Vanilla Extract

Instructions:

  1. In a stand mixer fitted with a paddle attachment, beat the cool butter and granulated sugar on medium speed for 2-3 minutes until pale and aerated.
  2. Scrape the sides of the bowl, then add the egg, vanilla extract, and almond extract. Beat until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and sea salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients until no streaks of flour remain.
  4. Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Refrigerate the flat dough for at least 1 hour 30 mins to allow gluten relaxation and fat solidification.
  5. Preheat oven to 350°F (175°C). Cut dough into desired shapes using cookie cutters.
  6. Place cut shapes on a heavy-gauge aluminum baking sheet. Pop the whole tray into the freezer for 15 minutes before baking to lock in sharp edges.
  7. Bake for 8-11 minutes. The cookies should look set but not browned. Cool completely on a wire rack.
  8. Whisk together powdered sugar, milk, corn syrup, and additional vanilla extract to create the glaze. Apply to cooled cookies for a high-gloss finish.