Storage information: Store leftover butter cookies at room temperature in an airtight container for several days freeze for longer storage. Remember, it's easier to add more liquid than to stir in more sugar, so start with a glaze that's thicker than you think it should be, then add milk little by little to adjust the consistency. Has the glaze settled into a smooth surface? If so, it's the right consistency. Glaze one cookie and set it aside for a minute. This glaze is a little on the thick side, and it isn't perfectly smooth when you apply it, but should settle into a smooth surface within half a minute or so. Spread icing on the cookies, using a knife, a spoon, or an offset spatula to spread it all the way to the edges. If it has become smooth, it's the right consistency.) Tint the icing with food color as desired. (Test the consistency by glazing one cookie and set it aside for a minute, and then check the surface. To make the icing: Combine the sugar, milk, and corn syrup to make a soft, spreadable icing, adding more milk if necessary. This icing is a little on the thick side and isn't perfectly smooth when you apply it, but it should settle into a smooth surface within half a minute or so. When the butter cookies are completely cool, ice and decorate. Repeat with the remaining piece of dough, rolling, cutting, and baking cookies. If you've used parchment, you can lift cookies and parchment off the pan, so you can continue to use the pan as the cookies cool. Remove the butter cookies from the oven, and cool right on the pan. They can be close together they'll barely spread.īake the butter cookies in a preheated 350☏ oven for 12 to 14 minutes, until they're set and barely browned around the edges. Stir in dry ingredients that have been sifted together or mixed well with a fork. In a large bowl, mix butter and powdered sugar on low speed with a mixer until the sugar is incorporated, then on medium speed until the mixture is light and creamy. Place the cookies on ungreased or parchment-lined baking sheets. In a medium bowl, mix together the flour, salt and baking powder. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick. Sprinkle your rolling surface with flour, and flour your rolling pin. It should still feel cold, but shouldn't feel rock-hard. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. If it doesn't, dribble in a tablespoon of water.ĭivide the dough in half, shape each half into a flattened disk, and wrap in plastic. The mixture will seem dry at first, but will suddenly come together. Bake until the tops of the cookies are just set.
If desired, add sprinkles to your unbaked cut-out cookies. To make the cookies: Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth. Lightly dust cookie cutters with powdered sugar and cut dough as desired and then place on cookie sheet.
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