Ingredients:

  • 1 cup (227g) unsalted butter, cool room temperature
  • 0.75 cup (150g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 tbsp cornstarch
  • 0.75 tsp fine sea salt

Instructions:

  1. Cream the butter and sugar. In a stand mixer with a paddle attachment, combine 1 cup cool butter and 0.75 cup granulated sugar. Mix on medium low speed for 2 minutes until smooth but not aerated. Note: Avoiding air bubbles prevents the cookies from puffing in the oven.
  2. Incorporate wet ingredients. Add the large egg, 2 tsp vanilla, and 0.5 tsp almond extract. Mix until just incorporated, until a pale, smooth emulsion forms.
  3. Mix the dry base. Whisk 3 cups flour, 2 tbsp cornstarch, and 0.75 tsp salt in a separate bowl.
  4. Combine. Gradually add the dry mix to the wet ingredients on low speed until a dough forms and pulls away from the sides.
  5. Stabilize the dough. Divide into two discs, wrap tightly in plastic, and refrigerate for 1 hour.
  6. Preheat and prep. Heat your oven to 350°F (175°C) and line your sheets with parchment.
  7. Roll and cut. Roll dough to 1/4 inch thickness on a lightly floured surface. Cut your Halloween shapes and place them on the sheets.
  8. The bake. Bake for 10 minutes until the edges are set but the tops remain pale. Note: Over baking will make them dry and brittle.
  9. Prepare royal icing. Whisk 4 cups confectioners' sugar, 3 tbsp meringue powder, and 8 tbsp warm water until stiff, glossy peaks form.
  10. Decorate. Once cookies are completely cool, use piping bags to flood and detail your cookies.