Description
These buttery, crisp cookies are not only a treat for your taste buds but also a feast for the eyes with their elegant decorations.
Ingredients
Scale
- 2½ cups (315g) all-purpose flour, sifted
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ tsp salt
- For the Royal Icing:
- 3 cups (375g) powdered sugar, sifted
- 2 large egg whites (or 4 tbsp meringue powder + 6 tbsp water)
- ½ tsp vanilla or almond extract
- Food coloring: red, green, black
- Edible glitter (optional)
Instructions
- Start your cookie-making adventure by creaming the soft butter and powdered sugar together in a large mixing bowl. Beat them on medium speed until the mixture becomes light and fluffy—this is crucial for creating a tender cookie. Once well combined, add in the room temperature egg, followed by the vanilla and almond extracts. Mix until these ingredients are fully incorporated. Now it’s time to add the sifted flour and salt. Gradually mix these dry ingredients into the wet mixture until a soft dough forms. Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least one hour.
- After the dough has chilled, preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out one disk of dough to a ¼-inch thickness. Use your scalloped cookie cutter to cut out shapes, and place them on a lined baking sheet. Bake the cookies in your preheated oven for about 10–12 minutes or until the edges turn a delicate golden brown.
- While the cookies cool, prepare your royal icing. Begin by beating the egg whites (or meringue mixture) until they reach a frothy consistency. Gradually incorporate the sifted powdered sugar and continue to mix until the icing forms stiff peaks—this indicates that your icing is ready for decorating.
- It’s time for the fun part—decorating! Use a piping bag fitted with a small round tip to outline the perimeter of each cookie. Gently flood the outer edge of the cookie with more icing for coverage.
Notes
These cookies can be made ahead of time, as they store well for about a week in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 60 mg
- Protein: 1.5 g