A post by Choux Chapter

Ingredients

• 250 g all-purpose flour, plus extra for rolling
• 2 g fine salt
• 150 g unsalted butter, softened
• 100 g caster sugar
• 1 large egg (about 50 g without shell)
• 5 g vanilla extract
• 120 g powdered sugar
• 18–25 g water, added gradually
• Red, yellow, and green gel food coloring, as needed
• 10–15 g colored sugar and small nonpareil sprinkles

Let’s make it

1. Whisk the flour and salt together. In a separate bowl, beat the butter and caster sugar until creamy, then mix in the egg and vanilla. Add the flour mixture and stir just until a firm dough forms.
2. Flatten the dough into a disc, wrap, and chill for 45 minutes. Heat the oven to 175°C conventional (160°C fan) and line two baking sheets with parchment.
3. On a lightly floured surface, roll the dough to about 5 mm thick. Cut assorted stars, trees, and rounded shapes; gather and reroll the scraps once. Transfer cookies to the sheets, spacing them about 2 cm apart, and chill for 15 minutes.
4. Bake one sheet at a time for 8–11 minutes, until the cookies look set and their edges are just beginning to turn pale gold. Cool on the sheet for 5 minutes, then move to a rack and cool completely.
5. Stir the powdered sugar with 18 g water, adding more a little at a time until the icing is thick but spreadable. Divide into three bowls and tint red, yellow, and green. Use a small spoon to spread icing within each cookie’s outline; add colored sugar or sprinkles while the icing is wet.
6. Let the icing dry uncovered for 1–2 hours before stacking or storing.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Makes roughly 18–22 cookies depending on cutter size. Store fully dry cookies in an airtight container at room temperature for up to 5 days. Contains wheat, milk, and egg; sprinkles may contain additional allergens, so check their labels.

Recipe in development · not kitchen-tested.