Who doesn’t like to bake these wonderful cookies?
Ingredients
- 2 ¼ cups (281 g) all-purpose flour (spooned & leveled)
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (170 g) butter
- ¾ cup (150 g) granulated sugar
- 1 egg
- 2 tsp pure vanilla extract
- ¼–½ tsp almond extract (optional but recommended)
Easy Cookie Icing
- 3 cups (360 g) confectioners’ sugar
- ½ tsp pure vanilla extract (or replace with water for stark white)
- 2 tsp light corn syrup
- 4.5–5 Tbsp (67–75 ml) room temperature water
- Pinch of salt
- Optional: gel food coloring & sprinkles for decorating
Procedures
Make the Cookie Dough
- Mix the ingredients: Flour, salt and baking powder in a bowl
- Cream butter & sugar: In a large bowl, beat softened butter and granulated sugar until smooth and creamy (about 3 minutes).
- Add egg : Beat the egg with sufficient vanilla
- Combine: Add dry ingredients to the wet mixture; mix on low speed until combined. Dough will be slightly soft.
Chill & Roll
- Divide & roll: Divide dough in half. Roll each half out on lightly floured parchment or silicone mat to about ¼-inch thickness.
- Chill: Stack the rolled-out dough with parchment between layers and refrigerate at least 1–2 hours (up to 2 days). This helps cookies keep their shape.
Bake
- Preheat: Heat oven to 350 °F (177 °C). Also prepare baking paper.
- Cut shapes: Remove chilled dough, cut shapes with cookie cutters, and re-roll scraps as needed.
- Bake: Place cookies ~3 inches apart. Bake 11–12 min or until edges are lightly browned. Cool on baking sheet 5 min, then transfer to a rack to cool fully before icing.
Easy Cookie Icing
- Combine icing ingredients: In a bowl, whisk confectioners’ sugar, vanilla (or water), corn syrup, water, and salt until smooth.
- Decorate: Tint with food coloring if desired. Use a squeeze bottle or piping tool to decorate cooled cookies; add sprinkles if you like.
- Dry: Let icing set about 24 hrs before stacking or transporting (though you can eat sooner if you don’t need fully hardened icing).
Name: Taharat Tazrin
Batch: 637
