Vanilla bean flecks provide luxury visual appeal, a hint of almond extract adds a "wedding cake" aroma, and cornstarch yields a perfect melt-in-your-mouth crumb.

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Yield: ~24 standard cookies (approx. 2 oz each)

Prep time: 15 mins (+ 30 mins chill) | Bake time: 9–11 mins

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Ingredients

For the Cookies:

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1 cup (225g) Unsalted butter, softened to room temperature

1 cup (200g) Granulated sugar

1 Large egg, room temperature

1 tbsp Vanilla bean paste

¼ tsp Pure almond extract (the bakery secret flavor enhancer)

2 ½ cups (312g) All-purpose flour

1 tbsp Cornstarch

½ tsp Baking powder

¾ tsp Kosher salt

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For the Royal Icing Drizzle:

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1 cup (120g) Powdered sugar

1 tbsp Meringue powder

2 tbsp Warm water

½ tsp Vanilla extract

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Instructions

1. Cream: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until incredibly light and fluffy (3–4 minutes).

2. Add Wet: Add the egg, vanilla bean paste, and almond extract. Beat until completely smooth.

3. Dry Ingredients: Whisk the flour, cornstarch, baking powder, and salt together. Turn the mixer to low and gradually add to the wet ingredients just until a cohesive dough forms. Do not overmix.

4. Chill: Shape the dough into a flat disc, wrap in plastic, and chill for 30 minutes.

5. Bake: Preheat oven to 350°F (175°C). Scoop 2 oz balls (or roll out to ¼-inch thickness and cut with a round cutter for perfect geometry). Bake for 9–11 minutes. They should be set and pale, not browned on top. Cool completely.

6. Drizzle: Whisk the royal icing ingredients together until smooth and it reaches a "5-second" consistency. Load into a piping bag, snipping a tiny hole at the tip, and apply an elegant, tight zig-zag pattern across the cookies.