3/4 cup unsalted butter (170 grams), at room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup powdered sugar (112 grams)
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (270 grams)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar


2. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
3.In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars together until smooth and creamy, about 3-5 minutes. Add the egg and vanilla extract and mix until just combined.
4.In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Add to the mixer and mix on low until combined. Mixture will be crumbly at first, but will eventually come together into a thick dough.
5.Roll into tablespoon-sized balls and place on the prepared sheet pan 2 inches apart. Use your hand or the bottom of glass to press the balls into thick disks.
6.Bake until bottoms just turn golden brown, about 11-13 minutes (see Notes). Let cool on the pan 5 minutes, then transfer to a sheet pan to cool completely.
8.Beat the butter, powdered sugar, vanilla extract, almond extract, pinch of salt and 1 tablespoon of the milk until smooth and creamy. Add more milk 1 tablespoon at a time until spreadable consistency is reached. Add food coloring if using.
9.Frost cookies and decorate as desired.

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