Thick, tender drop-style sugar cookie with vanilla-bean flecks, a whisper of almond, and a royal-icing drizzle that dries hard for stacking.

NutritionSortLoading...
Loading...

Yield: ~12 cookies (2 oz) / ~16 cookies (1.5 oz)

Prep: 15 min (+30 min chill) | Bake: 12–14 min (2 oz) / 10–12 min (1.5 oz)

Select allAdd

Ingredients

Cookies

SortLoading...
Loading...

13 tbsp (185 g) unsalted butter, softened

¾ cup + 1 tbsp (165 g) granulated sugar

1 large egg, room temperature

2 ½ tsp vanilla bean paste

Scant ¼ tsp pure almond extract

2 cups + 1 tbsp (260 g) all-purpose flour

2 tsp cornstarch

½ tsp baking powder

½ tsp kosher salt

¼ tsp cardamom (optional)

Select allAdd

Royal Icing Drizzle

SortLoading...
Loading...

½ cup (60 g) powdered sugar

1 ½ tsp meringue powder

1 tbsp warm water (adjust to consistency)

¼ tsp vanilla extract

Select allAdd

Instructions

1. Cream: Beat butter and sugar on medium-high until light and fluffy (3–4 min).

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

3. Dry: Whisk flour, cornstarch, baking powder, cardamom (optional) and salt. Add on low just until a cohesive dough forms — don't overmix.

4. Chill: Shape into a disc, wrap, chill 30 min.

5. Bake: 350°F (175°C). Scoop balls (2 oz, or 1.5 oz for the bar), roll smooth, flatten into thick pucks. Bake 12–14 min for 2 oz / 10–12 min for 1.5 oz — set and pale, not browned. (If tops start coloring before the center sets, drop to 325°F and add a few minutes; low-and-slow sets a thick pale cookie through without tanning it.) Cool completely.

6. Drizzle: Whisk icing to a "5-second" consistency (a drawn line fades into the surface in ~5 sec). Pipe a tight zig-zag.