Halloween Frosted Sugar Cookies

• Salted butter¾ cup (170 g)
• Light brown sugar¾ cup (150 g)
• Egg1 (50 g)
• Egg yolk1 (18 g)
• Vanilla extract2 teaspoons (8 g)
• Flour2 ½ cups (315 g)
• Cornstarch2 tablespoons (16 g)
• Baking powder1 teaspoon (4 g)
• Salt½ teaspoon (3 g)

• Salted butter½ cup (113 g), softened
• Powdered sugar2 cups (240 g)
• Heavy cream or milk2–3 tablespoons (30–45 g)
• Vanilla extract1 teaspoon (4 g)
• Ube extract (Or Purple Food coloring)

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

Melt the butter. In a large bowl, whisk the butter and sugar for 2–3 minutes until light and fluffy.

Add in the egg, egg yolk, and vanilla extract and whisk together until well combined.

Add in the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients in until the cookie dough is well combined.

Scoop about 2 tablespoons of dough per cookie and roll into balls. Slightly flatten the tops until each cookie is about ¾ inch thick.

Bake for 9–11 minutes, just until the edges look set but the centers are pale and soft. Do not overbake. Let the cookies cool completely before frosting.

To make the frosting: Whisk the softened butter for about a minute. Add in the powdered sugar and milk until the consistency is smooth and creamy. Add in the vanilla extract and food coloring (or ube extract) until you have your desired color. Frost the cooled cookies thickly and top immediately with Halloween sprinkles.