Flower Sugar Cookies
- Level: Easy
- Yield: 1 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 354
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 250
- Total: 2 hr 10 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 20 min
Ingredients
Cookies:
1 cup unsalted butter, slightly softened
1/2 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoon fine salt
Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Sprinkles, chocolate chips, candies, or colored sugars, as desired
Directions
- For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
- Evenly space the racks in the oven and preheat to 350 degrees F.
- Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack.
- For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.