Iced Buttermilk Sugar Cookies

Steps

1. 1

   Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.

2. 2

   Using a stand mixer fitted with the paddle attachment or a hand mixer on low speed, mix the softened butter and granulated sugar just until combined and smooth. Do not beat at medium or medium-high speed; incorporating as little air as possible helps the cookies bake flat without puffing or bubbling.

3. 3

   Add the egg, buttermilk, and vanilla and mix on low speed until incorporated, scraping down the bowl as needed.

4. 4

   Add the dry ingredients and mix just until no dry streaks remain. Do not overmix.

5. 5

   Divide the dough, shape it into disks, wrap, and refrigerate until firm enough to roll, about 30 minutes.

   Start 30-minute timer
6. 6

   Heat the oven to 350°F (180 °C) (175°C (350 °F)). Line baking sheets with parchment paper.

7. 7

   On a lightly floured surface, roll the dough to about 1/4 inch thick. Cut with 2 1/2-inch cookie cutters, transferring the shapes to the prepared baking sheets. Gather and reroll the scraps as needed, refrigerating the scraps if they become too soft or sticky.

8. 8

   Bake the cookies until the edges are set and the centers look dry but remain pale, about 10 to 12 minutes. Do not let them brown significantly.

   Start 12-minute timer
9. 9

   Cool the cookies on the baking sheets for several minutes, then transfer them to a rack to cool completely.

10. 10

    For the icing, whisk the powdered sugar, egg white, and buttermilk until smooth. Add optional food coloring and adjust the consistency with a few drops of buttermilk or additional powdered sugar as needed.

11. 11

    Spread or pipe the icing over the completely cooled cookies. Allow the icing to dry fully before storing.

12. 12

    Store the dry, iced cookies in an airtight container at room temperature for up to 1 week. Do not refrigerate, as refrigeration can make the icing dull and sticky.