Ingredients:

  • 1 cup unsalted butter, softened (227g)
  • 1 cup granulated white sugar (200g)
  • 1 large egg, room temperature
  • 1.5 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 3 cups all-purpose flour, spooned and leveled (375g)
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 cups powdered sugar, sifted (240g)
  • 2.5 tbsp whole milk
  • 2 tsp light corn syrup

Instructions:

  1. Cream together the softened butter and granulated sugar in a large bowl on medium-high speed for 2–3 minutes until pale and fluffy. Beat in the egg, vanilla, and almond extract until smooth.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined and no flour streaks remain.
  3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to prevent spreading.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough on a floured surface to 1/4-inch thickness. Cut into shapes and place 1 inch apart on parchment-lined baking sheets.
  5. Bake for 9–11 minutes until the centers look matte and edges are set. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
  6. Whisk powdered sugar, milk, and corn syrup together until smooth. Decorate cooled cookies as desired.