Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tsp (6g) cornstarch
  • 1 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Cream Butter and Sugar. Beat the 115g softened butter and 150g sugar together. Mix until the mixture looks pale and fluffy, which usually takes about 2-3 minutes.
  2. Add Wet Ingredients. Beat in the 1 large egg and 5ml vanilla extract. Mix until the batter is smooth and cohesive.
  3. Sift Dry Ingredients. Sift the 250g flour, 6g cornstarch, 2g baking powder, and 1.5g salt directly into the wet mix. Note: Sifting prevents lumps in the final cookie.
  4. Combine Gently. Stir with a spatula until no streaks of flour remain. Stop immediately after the flour disappears to avoid overworking the dough.
  5. Shape the Dough. Roll the dough into 1 inch balls. Place them 2 inches apart on your parchment lined sheet.
  6. Bake. Slide them into the oven at 350°F (175°C) for 8-10 minutes. Remove them when edges are barely set and tops remain pale.
  7. Cool Completely. Let them sit on the pan for 5 minutes, then move to a wire rack. If you ice them while warm, the icing will melt and run.
  8. Mix Icing. Whisk together 120g powdered sugar, 30ml milk, 1ml vanilla, and your gel coloring until the icing is thick but flowable.
  9. Decorate. Pipe 2026 or GRAD onto the center of each cookie. Use a toothpick to fix any wobbly lines.