A post by Jam Window

Ingredients

• 280 g all-purpose flour, plus extra for rolling
• 2 g fine salt
• 1 g baking powder
• 170 g unsalted butter, softened
• 130 g granulated sugar
• 1 large egg (about 50 g without shell)
• 5 g vanilla extract
• 100 g powdered sugar
• 15 g milk
• Red, green, pink, and blue sanding sugar, about 35 g total

Let’s make it

1. Whisk together the flour, salt, and baking powder. In a separate bowl, beat the butter and granulated sugar until smooth and creamy, about 2 minutes. Beat in the egg and vanilla, then mix in the flour mixture just until a dough forms.
2. Divide the dough into two flat discs, wrap, and chill for 45 minutes. Heat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
3. On a lightly floured surface, roll one disc to about 5 mm thick. Cut candy cane, mitten, and other simple shapes, then transfer them to the lined sheets, spacing them about 2 cm apart. Gather and reroll scraps once; repeat with the second disc. Chill the cutouts for 10 minutes if the dough has softened.
4. Bake one sheet at a time for 9–12 minutes, until the edges look set and just begin to turn pale gold. Cool on the sheet for 5 minutes, then move the cookies to a rack and cool completely.
5. Stir the powdered sugar with the milk until smooth. Brush a very thin layer over each cookie, leaving some cookie surface visible. While the glaze is tacky, sprinkle small patches of colored sanding sugar over the shapes; let the glaze dry for about 30 minutes before stacking.
6. Store fully dry cookies in an airtight container at room temperature for up to 5 days.

Kitchen notes

Use cutters around 6–8 cm wide; the yield varies with their size. Contains wheat, milk, and egg. This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result.

Recipe in development · not kitchen-tested.