Prep Time (Hour)
Cook Time (minutes)
1 ½ cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
NOTE: It is good to make these kind of cookies three days to a week in advance. Make the dough on day one and put in the refrigerator. Then bake and decorate the cookies on day two and leave them out overnight to completely dry. Freeze them on the morning of day three. Defrost them the night before you expect to serve.
For the glazing and decorating, see instructions below.
1In a large bowl, mix butter and sugar until smooth. Add eggs and vanilla, then the flour, baking powder, and salt. Cover, and chill the dough overnight in the refrigerator. The next day before baking, let the dough sit at room temperature for a half hour.
2Preheat oven to 400 degrees. Flour the surface and roll out the dough until it is 1/2 inch thick. (You can put saran wrap underneath)
3 Cut cookies into shapes with a cookie cutter and place 1-inch apart on parchment paper covered cookie sheets.
4Bake 6 to 8 minutes and then cool completely. Check at 5 minutes because some ovens cook faster. Pull them out when slightly brown around the bottom edge.
5Remove cookies from cookie sheet right away and place them with their parchment paper onto a cooling rack. Wait a half hour to an hour before trying to decorate them. You may use any kind of icing you prefer like confectioners sugar and milk or confectioners sugar and lemon. (See icing recipe below)
Ingredients List (Glazing/Icing)
1 ½ cup confectioners sugar (powdered sugar)
3 – 4 tablespoons milk
2 teaspoon clear vanilla extract (optional)
Auntie makes these for baby showers and all family holidays. They are a Kelly treasure!
ICING/GLAZE: For icing mix confectioners sugar and milk. Pour on top and let it drizzle over sides or paint the top of the cookie. If you prefer color, add food coloring (or search natural ideas for food coloring) to paint the cookies.
SPRINKLES: Add sprinkles and icing and squeeze together in a Ziploc baggie to mix or just sprinkle them on top of the wet icing.
FREEZE: Completely dry the cookies overnight after you ice them and BEFORE you freeze them. Make sure tops are hard before freezing them. Separate cookies with wax or parchment paper so they don’t stick together. Freeze a few cookies in separate Ziploc bags or individually.