Ingredients:

  • 1 cup (226g) unsalted butter, softened to cool room temperature
  • 2 oz (56g) full-fat brick style cream cheese
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 2.5 tbsp whole milk
  • 1 tbsp light corn syrup
  • 1/4 tsp clear vanilla or lemon extract

Instructions:

  1. In a stand mixer with a paddle attachment, combine the cool butter, cream cheese, and granulated sugar. Beat on medium-low speed for 2 minutes until uniform and pale, avoiding excess aeration.
  2. Add the room temperature egg, vanilla extract, and almond extract. Mix until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt.
  4. Gradually add the dry ingredients to the wet mixture on the lowest speed. Stop the mixer immediately once the last streak of flour disappears to prevent overworking the gluten.
  5. Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Place the rolled sheets in the refrigerator to chill for 2 hours.
  6. Preheat oven to 350°F (175°C). Cut shapes using cookie cutters and transfer to heavy-gauge aluminum baking sheets.
  7. Bake for 10 minutes or until the edges are just set but not browned. Cool completely on a wire rack before icing.
  8. Prepare the icing by whisking powdered sugar, milk, corn syrup, and flavoring until smooth. Decorate the cooled cookies.