Preheat oven to 350º
Cream butter and sugar until light and fluffy about 2 minutes. Add in egg and extract and mix to incorporate. In separate bowl, combine flour, baking powder and salt.
A very important note: you need to correctly measure your flour. Never use your measuring cup as a scoop. Use a spoon to softly put in cup and a knife to scrape top so it’s not packed down.
Slowly add the flour mixture to the butter mixture and mix until completely combined. Refrigerate for at least one hour. Lay a sheet of parchment paper on the counter, roll the dough to ⅓ inch thickness, and top with another layer of parchment paper. Refrigerate for around 30 minutes.
When you’re ready to roll out dough lightly sprinkle flour on your work surface and roll out dough with a rolling pin. Use various cookie cutters depending on the holiday.
Bake at 350º for 8 to 12 minutes. If you like them chewy, about 8 to 9 minutes. If you like them crisp and buttery, then go for 10 to 12 minutes. Cool and ice with frosting, using food coloring as needed.
With a whisk, combine powdered sugar and milk until smooth (no lumps). Then stir in corn syrup and extract
You can use this same recipe for glazing and pipe outlines, and as you thin it, you can use it for “ flooding”a cookie.
Make sure you let them dry overnight to fully harden before stacking.
Use food coloring and different cookie cutters to create all types of cookies.