Ingredients
Wet Ingredients
- 1 cup (227 g) unsalted butter, softened (18–20°C / 65–68°F)
- ¾ cup (90 g) powdered sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional)
Dry Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon fine salt
Optional Decoration
- Rainbow sprinkles
- Melted dark chocolate
- Colored sanding sugar
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2
Beat softened butter and powdered sugar for 3–4 minutes until pale and fluffy.
Step 3
Mix in egg, vanilla extract and almond extract until fully combined.
Step 4
Whisk together flour, cornstarch and salt.
Gradually mix into the butter mixture on low speed until a smooth dough forms.
Do not overmix.
Step 5
Transfer dough into a piping bag fitted with a large open star tip (Wilton 1M or Ateco 826).
If the dough feels stiff, allow it to rest for 10–15 minutes.
Step 6
Pipe swirls about 2 inches wide, leaving 2 inches between cookies.
Decorate with sprinkles if desired.
Step 7
Bake 12–15 minutes until the edges become lightly golden.
Do not overbake.
Step 8
Cool 5 minutes on the baking sheet before transferring to a cooling rack.
Allow cookies to cool completely before storing.
Notes
✔ Butter should be soft but never melted.
✔ Powdered sugar creates a finer texture than granulated sugar.
✔ Cornstarch helps produce delicate melt-in-your-mouth cookies.
✔ Measure flour accurately using a kitchen scale whenever possible.
✔ Rotate baking trays halfway through baking if your oven has hot spots.
✔ Store in an airtight container to preserve crispness.
- Prep Time: 20 Minutes
- Cook Time: 14 Minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian