Instructions
Cream the Butter: Ensure your butter is properly softened to room temperature, not melted or too cold. It should yield to gentle pressure but still hold its shape. In a large bowl using an electric mixer, beat the softened butter on medium speed for two to three minutes until it’s light, fluffy, and pale in color. This extended creaming time incorporates air into the butter, which contributes to the cookies’ delicate, melt-in-your-mouth texture. Scrape down the sides of the bowl as needed to ensure even mixing.
Add Sugar and Extracts: Add the powdered sugar to the creamed butter and beat on medium-high speed for another three to four minutes until the mixture is very light and fluffy, almost whipped in appearance. The mixture should be pale and smooth with no visible sugar granules. Beat in the vanilla extract and almond extract if using. These extracts enhance the buttery flavor without overwhelming it. The mixture should be cohesive and spreadable at this point.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. The cornstarch is the secret ingredient that gives these cookies their signature tender, crumbly texture that melts in your mouth. It reduces the protein content of the flour, preventing gluten development and creating an ultra-tender cookie. Make sure the dry ingredients are thoroughly mixed so the cornstarch is evenly distributed.
Mix the Dough: With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, mixing just until the dough comes together after each addition. Do not overmix, as this can develop gluten and make the cookies tough instead of tender. The dough should be soft, slightly crumbly, and pale yellow. If it seems too dry and won’t hold together, add a teaspoon of milk. If too sticky, add a tablespoon of flour.
Chill the Dough: Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least thirty minutes or up to two hours. This chilling time firms up the butter, making the dough easier to handle and shape. It also helps prevent the cookies from spreading too much during baking, ensuring they maintain their shape and develop that characteristic crumbly texture.
Shape the Cookies: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper. The lower temperature ensures the cookies bake gently without browning too much. Remove the chilled dough from the refrigerator. Using a small cookie scoop or spoon, portion out tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about two inches apart. Gently flatten each ball slightly with the bottom of a glass or your palm to about half an inch thick. They should be uniform thickness for even baking.
Bake: Bake for twelve to fifteen minutes, just until the cookies are set and the bottoms are very lightly golden. The tops should remain pale with minimal color. These cookies should not brown; they’re done when they look set but still soft. Overbaking will make them hard instead of tender. The cookies will seem soft when you remove them from the oven but will firm up as they cool.
Cool: Let the cookies cool on the baking sheet for five minutes. They’re very delicate while hot and will break if moved too soon. After five minutes, carefully transfer them to a wire cooling rack using a thin spatula. Let them cool completely, about thirty minutes.
Finish: Once completely cooled, dust the cookies generously with powdered sugar using a fine-mesh sieve. The snowy coating adds extra sweetness and makes them look beautiful. You can also sprinkle them with coarse sugar before baking for added sparkle and crunch.
Tips for Success
Room temperature butter is crucial for proper creaming. Don’t skip the chilling time or cookies will spread too much. Bake just until set; these cookies should stay pale for the best texture.
Variations
Add lemon zest for citrus flavor, dip half of each cooled cookie in melted chocolate, or sandwich two cookies with jam or buttercream.
Storage
Store in an airtight container at room temperature for up to one week or freeze for up to three months.
