by: Alison Attenborough
Cook Time
10-18 minutes
Prep Time
90 minutes
Yield
Approx 24 cookies depending on the size of the cookies
Total Time
10-18 minutes
Prep Time
90 minutes
Yield
Approx 24 cookies depending on the size of the cookies
ingredients
- 2 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Royal Icing
- You'll Need
- Electric mixer
- Plastic wrap
- Two baking trays or cookie sheets lined with parchment paper
- Cookie cutters
- Offset spatula
- Wire rack
- Piping bag with round piping nozzles (Ateco or Wilton size 2 or 3)
directions
- Organize your oven racks so that one is on the center and the other is above it and preheat the oven to 325°F.
- In a large bowl, whisk flour, baking powder and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. With mixer on low, gradually add in the flour mixture, and miix until combined. Divide dough in half; flatten into two disks. Wrap each in plastic wrap. Freeze until firm, approx 20 minutes.
- Line baking sheets with parchment. Remove one dough disk from freezer, and let stand for 5 to 10 minutes. Roll the dough out to a thickness of ⅛ inch between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using an offset spatula, transfer to prepared baking sheets. (If dough gets soft, chill for 10 minutes.) Reroll scraps and cut out shapes. Repeat with remaining dough.
- Bake cookies, rotating halfway through, until edges are golden (about 10 to 18 minutes depending on size). Cool completely on wire racks.
- Fill a piping bag with the royal icing. Pipe your design onto the cookies and let sit until fully set.
