Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) salt
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (2.5g) vanilla extract
  • Gel food coloring

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  2. In a large bowl, beat the softened unsalted butter and granulated sugar on medium-high until pale and fluffy.
  3. Add the egg and vanilla extract, beating until the mixture is fully incorporated and velvety.
  4. Gradually add the dry ingredients on low speed, mixing only until flour streaks disappear.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to solidify fats.
  6. On a lightly floured surface, roll the dough to a consistent 1/4 inch (6mm) thickness.
  7. Use graduation cap and diploma cookie cutters to cut the shapes.
  8. Bake the cookies for 10 minutes.
  9. Prepare the low-sugar royal icing by combining powdered sugar, milk, lemon juice, and vanilla extract; add gel food coloring as desired.