- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Â˝ teaspoon salt
- Â˝ cup (1 stick) butter
- 1 cup granulated sugar
- 1 large egg
- Â˝ teaspoon vanilla extract
- 1 1-pound box confectionersâ€™ sugar
- 3 tablespoons meringue powder
- â…“ cup warm (80â€“90Â° F) water
- Food coloring (optional)
- Assorted sprinkles, colored sugar, and small candy pieces
Everybody doubles the dough so theyâ€™ll have plenty to decorate and share.
- Sift together the flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour. Preheat the oven to 400Â°F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a ÂĽ-inch thickness and cut it into desired shapes with a cookie cutter. Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies retain their shape. (You can roll out the scraps to make a few more cookies.) Bake for 8 to 10 minutes, or until just before the edges of the cookies start to brown. Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
- In a medium bowl, combine the confectionersâ€™ sugar, meringue powder, and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectionersâ€™ sugar or more water, as needed. Add food coloring, if desired, to the icing. Spread the icing on the cooled cookies and then top with assorted sprinklesÂ and candies.