When glazing, use a shallow bowl that will accommodate the entire cookie.
1/2 cup butter, softened
3 cups powdered sugar, divided
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
How to Make It
Beat butter and 1 cup sugar at medium speed with an electric mixer until creamy. Add egg and vanilla; beat 30 seconds. Add flour, beating at low speed until combined.
Place dough on lightly floured parchment paper, and roll to 1/4-inch thickness. Transfer rolled dough and parchment paper to a baking sheet, and chill 15 minutes.
Preheat oven to 375°. Cut dough with lightly floured 2-inch cutters; place 1/2 inch apart on 2 parchment paper-lined baking sheets. Reroll scraps, and repeat process.
Bake, in batches, at 375° for 8 to 10 minutes or until golden brown around edges. Cool completely on a wire rack (about 30 minutes).
Whisk together 2 1/2 Tbsp. water and remaining 2 cups powdered sugar. Dip top of each cookie in glaze, and transfer to a wire rack in a jelly-roll pan. Sprinkle with nonpareils. Let stand 1 hour or until set.
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I was hopeful about this recipe. Like most roll out cookies, they stuck to the parchment paper, making it impossible to transfer cut-out cookies, even with a spatula. As per the instructions, I "lightly" floured the parchment paper before rolling out the dough and refrigerating. The dough was very sticky. If you try this, use more flour on the parchment before rolling out.
I just made these for the first time two nights ago and they were a huge hit with everyone. The two changes I made were to chill the dough before rolling it out, otherwise it was way too soft to roll and cut out. The other was to increase the amount of water added to the powdered sugar glaze. Next time, I will use less sugar for the glaze, because I had way too much left over and had to toss it. Otherwise, these cookies are excellent and will now be a part of my annual Christmas cookie baking.
I did find the issues listed below when I made the cookies. I ended up adding an additional 3/4 flour to the dough and 1 tablespoon of water to the glaze. Once I did that, the cookies turned out beautifully. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/5-ingredient-sugar-cookies/