Ingredients
- 1 cup (222g) butter room temperature
- 1 cup (233g) granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 3 cups (456g) flour
- 2 tsp baking powder
Instructions
- Preheat your oven to 350°F (180°C). In a stand mixer, thoroughly blend the butter and sugar for a full 2 minutes until creamy. Add the vanilla and egg, mixing until fully combined.
- Incorporate the flour and baking powder into the mixture, initially stirring slowly and gradually increasing speed until the dough forms and reaches a Playdoh-like consistency. Adjust with a sprinkle of extra flour or a dash of water for a soft, pliable texture.
- On a floured surface, use a rolling pin to flatten the dough to a thickness of 1/4 to 1/2 inch, depending on your preferred cookie cutter size. Remember, the cookies will maintain this thickness while baking.
- With cookie cutters, shape the dough into desired figures and transfer them to an un-greased cookie sheet.
- Bake in the preheated oven at 350°F (180°C) for 7-11 minutes or until the centers puff up and lose their glossy appearance. Avoid browning; removing them from the oven before they start turning brown ensures a soft and chewy texture rather than a dry, ‘crackery’ one.
No-Fail Icing
Instructions
- 1 cup (125 g) confectioners’ sugar
- 1-2 tablespoons whole milk, as needed depending on seasonality and desired consistency
- 1 tablespoon light corn syrup
- 1 -3 drops lemon juice, as needed depending on seasonality and desired consistency
Instructions
- Sift the confectioners’ sugar to remove lumps.
- In a medium bowl, add all the ingredients and mix until combined.
- Add more water and/or lemon juice as needed to achieve desired consistency.
