Description
Tender vanilla cutout cookies that hold festive shapes and support easy drying icing.
Ingredients
Scale
- 1 cup unsalted butter, softened (226 g)
- 1 cup granulated sugar (200 g)
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour (330 g)
- 2 tbsp cornstarch (16 g)
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3 cups confectioners’ sugar for icing (360 g)
- 3-5 tbsp milk (45-75 ml)
- 2 tbsp light corn syrup (30 ml)
- Gel food coloring as desired
Instructions
- Beat butter and sugar until creamy and slightly lightened. Mix in the egg and vanilla.
- Whisk flour, cornstarch, baking powder, and salt. Mix into the butter mixture just until a dough forms.
- Divide in half, roll each portion 1/4 inch thick between parchment sheets, and chill 60 minutes.
- Heat the oven to 350°F (177°C). Cut festive shapes and arrange them on cool parchment-lined sheet pans. Chill 15 minutes.
- Bake 8-11 minutes, until the tops remain pale and the edges are set. Cool completely.
- Whisk confectioners’ sugar, milk, and corn syrup into icing that smooths in about 10 seconds. Divide and color.
- Outline and fill the cookies. Let dry uncovered 6-8 hours before storing.
Notes
Roll before chilling, bake the shapes cold, and let the icing dry completely before stacking.