Make the cookies with a stand or hand mixer: Mix sugar and salt (if butter is unsalted) in a big bowl or the bowl of your mixer. (The order right here is totally different as a result of the butter takes longer to melt, longer than we need to beat the flour for.) Reduce butter into small cubes and add to the sugar combination and beat with the paddle or beater attachments till the butter and sugar are a good, smooth texture — you’ll need to scrape down the bowl a number of instances and be affected person, particularly with a hand mixer, however as soon as the 2 are mixed, no have to beat additional (till fluffy) as you’d with different cookie recipes. Add egg and vanilla and beat till evenly mixed, scraping down bowl. Add baking powder and beat it an extra 30 seconds past what is required to make the baking powder disappear (we need to disperse it extraordinarily nicely). Add flour and blend solely till it disappears.
Each strategies: Divide dough in half and (edited so as to add) if it’s in unfastened chunks, gently knead it collectively into one mass on a sheet of parchment paper. Place a second sheet of parchment paper over the dough and roll every dough half between 2 giant items of parchment paper into your required thickness — I like these probably the most within the 3/16- to 1/4-inch vary (hyperlink to the non-compulsory spacers I’m utilizing on the finish), the thinner one is proven within the last cookies. Slide every parchment-and-cookie-dough slab onto the again of a baking sheet, skinny tray, or skinny reducing board and place in freezer for 15 to 20 minutes, till stable.
Warmth oven: To 350 levels F.
Form cookies: Fastidiously take away high sheet of parchment paper from first cookie dough slab and place the facet that touched the dough down on a big baking sheet. Reduce cookies into your required form. Right here I’m utilizing a fluted pastry wheel (hyperlink at finish) to chop the cookies into 1.5-inch squares. Peel every cookie off the underside sheet of parchment (this ought to be simple in the event that they’re nonetheless frozen; in the event that they’re not, return the slab to the freezer for Three to five extra minutes) and prepare on baking sheet with 2 inches between them. Repeat with remaining slab of cookie dough. You probably have any dough to reroll, do it once more between two sheets of parchment paper and freeze this slab till stable once more earlier than reducing into it.
Bake cookies: Till they’re a light-weight golden brown on the edges (if there’s no shade, there’s little taste), rotating trays as soon as whereas baking to make sure even baking, about 10 to 12 minutes. Thinner and smaller cookies are performed sooner; bigger ones will take longer, after all. Use cookie shade as your information, nevertheless, not the timer.
Let cookies set for one minute on the tray after eradicating from the oven then switch to a cooling rack to let the cookies cool utterly. It’s not like this takes very lengthy inside, however I’m impatient and put them exterior when the climate permits. You possibly can cease proper right here — look how briskly you made cookies! you’re a wizard! — or you may enhance them…
Make the icing: Whisk your egg white (or substitute reconstituted from egg white or meringue powder) in a big bowl till unfastened and frothy. Add salt and 1 cup of powdered sugar, beating till easy. Add flavorings, if desired, and final 1/Four cup of sugar — it’s fairly stiff at this level, which is the way you need it.
Adorn cookies as proven right here: To dip your cookies, scrape half of icing into huge bowl. Add water, 1/Four teaspoon at a time (a bit goes a good distance) to skinny the frosting till it could actually thinly however principally opaquely coat a dipped cookie. Skim the highest of every cookie within the frosting, utilizing a knife, spatula, or your finger (I received’t inform) to catch any drips earlier than you flip it over. Organize again on parchment-lined baking sheet to set utterly. As soon as once more, I are likely to rush this exterior.
Scrape the remaining, thicker half of your icing right into a sandwich or freezer bag, reduce the tiniest nip off the nook of the bag, and pipe designs of your alternative on high. If you happen to’re including sprinkles, accomplish that each Three to 4 cookies or the icing will start set and the sprinkles received’t adhere. Allow them to set till utterly stable, wherever from 30 minutes to 2 hours, relying on how thick the piping is.
Retailer: Iced, set cookies will preserve for weeks in an hermetic container at room temperature.
Instruments: I’ve this meals processor, this stand mixer, and this handmixer, though the latter isn’t my favourite. I discover these two manufacturers of parchment paper to be probably the most dependable/least sticky however after all haven’t tried all of them. I’m utilizing this pastry wheel. I’m utilizing these thick rulers to make rolling even slabs of dough very easy, however that is in all probability higher, otherwise you would possibly simply desire rolling pin bands. If you happen to don’t need to use a uncooked, pasteurized egg white, meringue powder is an excellent factor. I’m utilizing this pearly sanding sugar to brighten and might’t discover dragees as tiny as I’ve on-line (assume: giant poppy seeds) however I’d purchase these stars or this blended sprinkle set in a heartbeat instead. As at all times, nothing right here is sponsored, I simply hoped it might be simpler to place all of the hyperlinks in a single place vs. scattered all through the feedback as individuals ask.