Cookie Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1½ teaspoons vanilla extract
1 large egg
2½ cups (315g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon table salt
Frosting Ingredients
3 cups (375g) powdered sugar, sifted
3-4 Tablespoons whole milk
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
Gel food coloring (optional)
Candies and sprinkles for decorating (optional)
Cookie Instructions
Beat butter and sugar in a stand mixer (or with hand mixer) until creamy and well-combined.
Add egg and vanilla extract, beat until completely combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually stir dry ingredients into wet until dough is smooth and combined.
Divide dough in half and wrap each portion in plastic wrap, forming into flat disks.
Refrigerate dough for 2-3 hours (up to 5 days).
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Roll dough on floured surface to ¼" thickness for soft cookies or ⅜" for crispy cookies.
Cut shapes with cookie cutters and place 1" apart on baking sheet.
Bake 8-10 minutes for 3" cookies, until edges are lightly golden.
Cool completely before decorating.
Frosting Instructions
Mix powdered sugar, 2 Tablespoons milk, corn syrup, and vanilla until combined.
Adjust consistency with additional milk or powdered sugar as needed.
Divide and add food coloring if desired.
Transfer to piping bag with tip (or Ziploc bag with corner snipped).
Decorate cookies and add sprinkles if desired.
Allow frosting to harden completely before stacking or storing.
Notes
If dough cracks while rolling, let it rest 10-15 minutes at room temperature.
Smaller cookies need less baking time, larger cookies need more.
Frosting may take several hours to fully harden.
Remember They Don't Have To Be Perfect! Can you tell we just had fun with these ones especially when two young boys want to help!
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