Ingredients:

  • 1 cup (227g) unsalted butter, cool but slightly softened
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 2.5 cups (315g) all-purpose flour
  • 0.25 cup (32g) cornstarch
  • 0.75 tsp fine sea salt
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp meringue powder
  • 6 tbsp warm water
  • 1 tbsp light corn syrup
  • 0.25 tsp gel food coloring (Pink, Red, and White)

Instructions:

  1. In your mixer, beat the 1 cup (227g) of unsalted butter and 0.75 cup (150g) of granulated sugar on medium speed until you see the mixture turn a creamy white, about 3 minutes.
  2. Add the egg, vanilla extract, and almond extract to the butter mixture. Mix until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt. Slowly add the dry ingredients to the wet mixture on low speed until a soft, non-sticky dough forms.
  4. Place the dough between two sheets of parchment paper. Roll to a consistent 1/4 inch (6mm) thickness.
  5. Slide these flat sheets into the fridge for at least 30 minutes. Note: This prevents the dough from sticking to your cutters later.
  6. Preheat oven to 350°F (175°C). Cut shapes using heart-shaped cookie cutters and bake for 9 to 11 minutes or until the edges are just set but not browned.
  7. Whisk powdered sugar, meringue powder, warm water, and corn syrup to create royal icing. Adjust water for consistency, tint with gel colors, and decorate cooled cookies.