Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (Optional)
  • 3 cups all-purpose flour, spooned and levelled
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt

Instructions:

  1. Whisk the Dry Ingredients: In a medium bowl, thoroughly whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy (3–4 minutes). Stop frequently to scrape down the sides of the bowl.
  3. Add Wet Ingredients: Beat in the egg, then the vanilla and almond extracts. Mix until just combined.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the whisked dry ingredients, mixing only until just combined. Stop mixing the second you see no streaks of flour remaining. Do not overmix.
  5. Divide and Flatten: Turn the dough out onto a clean surface. Divide it into two equal portions. Form each portion into a flattened disc, wrap tightly in plastic wrap.
  6. Mandatory Chill: Refrigerate the dough discs for a minimum of 60 minutes. This is essential for the cookies to hold their shape.
  7. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  8. Roll the Dough: Take one disc from the fridge. Roll the dough out evenly to a thickness of approximately 6 mm (1/4 inch).
  9. Cut Shapes: Use cookie cutters to cut shapes and transfer the cutouts to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Optional: Chill the cutouts for 10 minutes before baking if the dough feels warm.
  10. Bake: Bake one sheet at a time for 8–10 minutes, rotating the tray halfway through. The cookies are done when the edges are set and just beginning to turn a pale golden brown.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely before decorating.