I have to say, I think that these cookies taste fantastic and the girls think they are incredibly cute. They are a perfect balance of butter and sugar appealing to both children and adults. The dough is so easy to work with that even kids can handle it and mine did. The frosting recipe is easy and dries hard for mess free storage.
for the cookies:
250 grams all-purpose flour (2 cups) - plus more for the surface
1/2 teaspoon baking powder
118 grams butter (1 American stick) softened
150 grams granulated sugar (3/4 cup)
1 large egg
1 tablespoon vanilla extract
For frosting:
128 grams powdered sugar (1 cup confectioners sugar)
1 tablespoon warm water
1/2 teaspoon vanilla extract
desired food colouring
1. Sift the flour and baking powder into a bowl and set aside. In a large bowl, beat butter and sugar at medium speed until fluffy. Beat in egg and vanilla. Gradually and on low speed add the flour mixture until combined.
2. Shape into a ball and wrap in parchment paper or plastic and refrigerate until firm (at least an hour).
3. Preheat oven to 160 C (140 fan assisted/325 F). Transfer dough to a lightly floured surface. Using a floured rolling pin, roll the dough to 1/8 inch thickness. Use desired cookie cutter shapes. Reroll the scraps. Refrigerate cut-outs about 15 minutes. (hint for working with kids, I rollout on floured cutting boards and let them sit at the table cutting out the shapes.)
4. Bake until golden 12 -14 minutes. Let cool completely before frosting.
For the frosting - combine the sugar, vanilla extract and food colouring and mix well with a spoon. Slowly add the water until you get the desired spreading consistency. Frost fully cooled cookies and let rest for 45 minutes to dry and harden before stacking and storing them.
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