Cornstarch Cookies

5 from 4 votes

These cookies have a buttery, tender crumb that will melt in your mouth. These gems are irresistible, with a hint of almond and a sweet glaze.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: - 22

Calories: 175kcal

Preheat 350℉. Line sheet pans with parchment paper. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until well combined. Mix in vanilla and almond extracts. Sift together flour, cornstarch, and salt. Add to creamed mixture and mix until just combined.
Using a cookie scoop, portion the dough onto a parchment-lined baking sheet about 2 inches apart. Bake 10-12 minutes until just set. Cool on the sheet pan until ready to frost.
In a mixing bowl, stir together powdered sugar, butter, and vanilla extract. Add enough cream to make a spoonable consistency. (I used 5-6 tablespoons for the icing in these photos.)
Spoon the icing over the top of the cookie, allowing it to completely cover the cookie. Frost half of the cookies with plain icing, then add a few drops of food coloring, if desired, and frost the remaining cookies. Allow the icing to set before storing in an airtight container.

Use room-temperature butter so the ingredients blend smoothly and completely.
After adding flour and cornstarch, mix until just combined. Overmixing can create a tough dough.
Use a parchment-lined baking sheet. This prevents the cookies from sticking to the pan and makes clean-up a breeze.
Portion the dough using a cookie scoop for uniform cookies that will bake up evenly.
Chilling this dough is not required, as the cookies do not spread very much. The dough can be chilled if you are making it to bake later.
For a thicker, spreadable icing, add less cream. For a thinner glaze, add more cream.
To freeze the cookies, cool completely and freeze unfrosted cookies in an airtight container for up to two months. Thaw at room temperature before frosting.