Makes about 4 dozen cookies, depending on the size of the cutter
Prep time: 25 minutes
Cook time: 10 minutes
This recipe is most suitable for bite-sized to medium-sized cookies. Follow it if you want a light, tender, finely textured cookie with a
Ingredients
-
2 2/3 cups all-purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 cup unsalted butter
-
1 cup India Tree Caster Sugar
-
1 large egg
-
2 teaspoons lemon juice, freshly squeezed
Decorate with Sparkling Sugar
-
1 1/2 cups Powdered Sugar for Sugar Glaze
-
1/8 cup Frost White Sparkling Sugar
-
1/8 cup Holiday Red Sparkling Sugar
-
1/8 cup Emerald City Green Sparkling Sugar
-
1/8 cup Confetti Sparkling Sugar
Equipment
- Large mixing bowl
- Electric mixer with a bowl
- Measuring cups – dry
- Measuring spoons
- Lemon squeezer
- Plastic wrap
- 2 cookie sheets
- Parchment or 2 silicone baking pads
- Cookie cutters
- Cooling rack
- Small bowls for decorating toppings
Instructions
- Preheat the oven to 400 F.
- In a large bowl, combine flour, baking soda, and salt. Set aside.
- In an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 to 5 minutes. Add egg and lemon juice. Beat until well mixed. With the mixer on low, beat in flour until combined.
- Divide dough into four pieces, form into disks and wrap each disk in plastic. Refrigerate until firm, at least 1 hour.
- Line two cookie sheets with parchment paper or silicone baking pads.
- Roll out the dough disk on a lightly floured work surface until it is 1/4 inch thick. Cut out desired shapes with cookie cutters. Place 1/2 inch apart on prepared sheets.
- Bake until edges just start to brown, about 8 to 10 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating.
- Follow instructions for Sugar Glaze. Spread a thin coat of Sugar Glaze on each cookie and press that side of the cookie into small bowls of Sparkling Sugar. Let dry.
