Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 1 (50g) large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) fine sea salt
  • 2 cups (240g) confectioners' sugar, sifted
  • 3 tbsp (45ml) whole milk or heavy cream
  • 1 tbsp (15ml) light corn syrup
  • Assorted sprinkles

Instructions:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes.
  2. Scrape down the sides of the bowl, then add the egg, vanilla extract, and almond extract. Beat until the mixture is fully incorporated and smooth.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture, mixing only until the flour streaks disappear.
  4. Divide the dough into two discs and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour to solidify the fats.
  5. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to 1/4-inch thickness and use cookie cutters to create desired shapes.
  6. Place shapes 2 inches apart on baking sheets lined with parchment paper. Bake for 9–11 minutes until the edges are just set but not browned. Cool on the pan for 5 minutes before transferring to a wire rack.
  7. Prepare the icing by whisking together confectioners' sugar, milk, and corn syrup. Dip or pipe onto cooled cookies and add sprinkles as desired.