Ingredients:

  • 1 cup unsalted butter, softened (226g)
  • 1.5 cups granulated sugar (300g)
  • 1 large egg, room temperature (50g)
  • 1 tbsp pure vanilla extract (15ml)
  • 0.5 tsp almond extract (2.5ml)
  • 2.5 cups all-purpose flour (312g)
  • 2 tbsp cornstarch (16g)
  • 1 tsp baking powder (5g)
  • 0.5 tsp baking soda (3g)
  • 0.5 tsp fine sea salt (3g)
  • 0.5 cup unsalted butter for frosting, softened (113g)
  • 2 cups powdered sugar (240g)
  • 2 tbsp heavy cream (30ml)
  • 1 pinch fine sea salt (0.5g)

Instructions:

  1. In a stand mixer, beat 1 cup of softened butter and granulated sugar on medium-high for 3-4 minutes until the texture is pale and aerated. Add the egg, vanilla, and almond extract, beating until voluminous and pale ivory.
  2. In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and 0.5 tsp salt.
  3. Turn the mixer to the lowest setting and gradually add the dry ingredients to the wet mixture. Stop mixing immediately once no white streaks of flour remain to avoid gluten development.
  4. Preheat oven to 350°F (175°C). Using a 1.5 tbsp cookie scoop, drop rounded portions of dough onto prepared baking sheets lined with parchment or silicone mats. Do not flatten the dough.
  5. Bake for 8 minutes. Remove from the oven when the cookies appear matte and set on the surface, even if they look slightly underdone. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  6. For the frosting, beat 0.5 cup butter, powdered sugar, heavy cream, and a pinch of salt until silky and light. Frost the cookies once they are completely cooled.