Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 0.5g salt

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar on medium-high for 3 minutes until the mixture is pale and fluffy.
  2. Add the egg and vanilla extract to the butter mixture. Beat for another 60 seconds until fully incorporated and smooth.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, stopping the moment no streaks of flour remain.
  4. Cover the dough and refrigerate for 30 minutes to prevent spreading during baking.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Using a cookie scoop, form 24 uniform balls and place them 2 inches apart on the baking sheets.
  7. Bake for 8–10 minutes; remove when edges are set but the tops still appear slightly underdone.
  8. Prepare frosting by beating softened butter, powdered sugar, milk, vanilla, and salt until velvety and whipped.
  9. Apply frosting to cooled cookies using an offset spatula.