Photo: Julie Anne Workman · CC BY-SA 3.0
About this photo & recipe
Decorated sugar cookies 2.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Vanilla Star Cutout Cookies with Glossy Icing147 min · About 24 cookies · Recipe card
Ingredients
- 250 g all-purpose flour, plus a little for rolling
- 2 g fine salt
- 150 g unsalted butter, softened
- 100 g granulated sugar
- 1 large egg (about 50 g without shell)
- 5 g vanilla extract
- 180 g powdered sugar
- 25 g water, plus up to 5 g as needed
- Red, yellow, and green gel food coloring, a small amount of each
- Colored sanding sugar and round sprinkles, about 30 g total
Let’s make it
- Whisk the flour and salt together. In a separate bowl, beat the softened butter and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla, then mix in the flour mixture just until a dough forms.
- Divide the dough in two, flatten each portion into a disc, wrap, and chill for 45 minutes. Heat the oven to 175°C (350°F) and line two baking sheets with parchment.
- On a lightly floured surface, roll one disc to about 5 mm thick. Cut star shapes and transfer them to the sheets, spacing them about 2 cm apart. Gather and reroll scraps once; repeat with the second disc. Chill the cutouts for 10 minutes while the oven finishes heating.
- Bake one sheet at a time for 9–12 minutes, until the cookie edges look set and the bottoms are just lightly golden. Cool on the sheet for 5 minutes, then move to a rack and cool completely.
- Stir the powdered sugar with 25 g water until smooth and thick but spreadable; add up to 5 g more water a little at a time if needed. Divide among three small bowls and tint red, yellow, and green.
- Spread a thin, smooth layer of icing on each cooled cookie, leaving a narrow edge visible. While the icing is wet, add sanding sugar or round sprinkles. Leave the cookies on the rack until the icing is dry and firm, about 1 hour, before stacking.
Kitchen notes
AI-assisted recipe in development; not kitchen-tested. The photo is decorating inspiration rather than the tested result. Store fully dry cookies in an airtight container at room temperature for up to 5 days. Contains wheat, egg, and dairy; sprinkles and food coloring may contain additional allergens, so check their labels.
Recipe in development · not kitchen-tested.
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