Ingredients:

  • 1 cup (226g) unsalted butter, softened but cool
  • 3 oz (85g) full-fat block cream cheese, slightly softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • 3 ½ cups (435g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 2 cups (240g) powdered sugar
  • 2.5 tbsp whole milk
  • 1 tbsp light corn syrup

Instructions:

  1. In the bowl of a stand mixer, combine the cool butter and cream cheese. Beat on medium-high for 2 minutes until pale and whipped. Add the granulated sugar and continue beating for 2 minutes. Add the egg, vanilla, and almond extract, mixing until combined.
  2. Sift the flour, baking powder, and salt into a separate bowl. With the mixer on the lowest setting, gradually add the dry ingredients to the wet. Stop immediately once white streaks of flour disappear to avoid a tough texture.
  3. Divide the dough into two flat discs and wrap tightly in plastic wrap. Refrigerate for at least 1 hour to allow the flour to hydrate and fats to solidify.
  4. Preheat your oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface to ¼-inch thickness. Use cutters to create shapes and place them 2 inches apart on prepared baking sheets.
  5. Bake for 9–11 minutes. The cookies should look set and matte on top without any browning on the edges. Cool on the sheet for 5 minutes before transferring to a cooling rack.
  6. Whisk powdered sugar, milk, and corn syrup until smooth. Dip cooled cookies into the glaze or pipe as desired.