Frosted Halloween Sugar Cookies

Directions

1. Set your oven to 350°F and prepare a baking sheet by lining it with a silicone mat or parchment paper.
2. In a bowl, whisk together 2 1/4 cups (270g) all-purpose flour, 1/2 tsp cornstarch, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a larger bowl, beat 1/2 cup (113g) room-temperature unsalted butter with 1 cup (198g) granulated sugar using an electric mixer on low speed for 1 minute, until smooth and fluffy.
4. Add 1 large egg, 1 tsp vanilla extract, and 1/4 tsp almond extract, then beat for 20 seconds.
5. Gradually add the dry ingredients to the wet mixture, mixing on low for 1 minute. The dough will be crumbly; switch to a spatula and work it together until it forms a cohesive dough.
6. Use a cookie scoop to form dough balls about 2.5–3 tablespoons each. Place them 2–3 inches apart on the prepared baking sheet, flatten slightly with your palm, and bake for 13–15 minutes. For smaller cookies, reduce baking time to 10–12 minutes.
7. Let the cookies cool completely before applying any frosting.
8. For best results, prepare the frosting a day ahead. In a bowl, beat 1/2 cup (113g) room-temperature unsalted butter, 2 1/2 cups (283g) powdered sugar, and 1/2 tsp vanilla extract with an electric mixer until fluffy, about 1–2 minutes. Add black gel food coloring and mix until fully incorporated. Cover and let sit at room temperature overnight; the color will deepen.
9. Spread the frosting onto the cooled cookies and decorate with orange nonpareils, skeleton bones, and candy eyeballs as desired.