Ingredients:

  • 1 cup unsalted butter, room temperature (227g)
  • 0.75 cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon almond extract
  • 2.25 cups all-purpose flour (280g)
  • 0.5 teaspoon fine sea salt
  • 1 cup powdered sugar (for glaze, 120g)
  • 2 tablespoons milk or heavy cream (for glaze, 30ml)
  • 1 teaspoon light corn syrup (for glaze, 5ml)

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture is pale and fluffy (about 3 minutes).
  2. Add the egg, vanilla extract, and almond extract. Beat on medium speed until the batter looks smooth and emulsified.
  3. Whisk the flour and salt together, then gradually add to the wet ingredients. Mix on low speed just until no streaks of flour remain; do not overmix.
  4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to prevent spreading.
  5. Preheat oven to 350°F (175°C). On a lightly floured surface, roll the dough to 1/4 inch (6mm) thickness and use cookie cutters to create shapes.
  6. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Bake for 10–12 minutes until edges are barely golden.
  7. Allow cookies to rest on the sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, whisk glaze ingredients together and decorate.