Christmas Sugar Cookie: Buttery Snap

Instructions:

1. Beat the softened butter and granulated sugar on medium-high until the mixture is pale and fluffy (about 3 minutes).
2. Mix in the egg and vanilla extract, scraping the sides of the bowl to ensure no butter pockets remain.
3. In a separate bowl, whisk flour, cornstarch, baking powder, and salt. Gradually add to the wet ingredients on low speed until a soft dough forms.
4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 2 hours.
5. On a floured surface, roll the dough to a consistent ¼ inch (6mm) thickness.
6. Press cookie cutters firmly into the dough. Re-roll scraps only once to avoid over-working the gluten.
7. Preheat oven to 350°F (175°C) and line trays with parchment paper.
8. Place cookies 2 inches apart and bake for 8–10 minutes until edges are set but tops remain pale.
9. Whisk powdered sugar, cream, and vanilla until glossy; divide and add food coloring for decorating.