Ingredients:

  • 1 cup unsalted butter, softened to 65°F
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla bean paste or extract
  • 0.5 tsp almond extract
  • 2.5 cups all-purpose flour, spooned and leveled
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, slightly firm (for frosting)
  • 3 cups powdered sugar, sifted
  • 2.5 tbsp heavy cream
  • 1 pinch salt
  • 2 drops gel food coloring

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream 1 cup of softened unsalted butter and granulated sugar on medium-high speed for 3–4 minutes until the mixture is pale and fluffy.
  2. Add the room temperature egg, vanilla, and almond extract to the butter mixture. Beat until just combined.
  3. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt.
  4. Turn the mixer to the lowest setting and slowly add the dry ingredient mixture. Stop the mixer as soon as the last streak of flour disappears to avoid over-mixing.
  5. Scoop the dough into uniform balls using a small cookie scoop and place on parchment-lined baking sheets. Bake at 350°F for 10 minutes until the edges are just set but the centers remain soft. Allow to cool completely.
  6. Prepare the buttercream by whipping 1/2 cup slightly firm butter with powdered sugar, heavy cream, and a pinch of salt. Use a high-ratio whipping method to incorporate air until a velvety, matte finish is achieved.
  7. Tint the frosting with gel food coloring and pipe onto cooled cookies using a large open star tip (1M or 2D) to create the signature flower-petal shape.