Easy, colorful, and with allergy-friendly options
These cookies are easy to put together, and the colorful glaze can be as easy or painterly as you want.
8 oz unsalted butter
1/2 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract or paste
1/2 teaspoon salt
2 1/2 cups all-purpose flour
Use butter right from the refrigerator- cut it into smallish squares and toss in to a mixer bowl. Add the sugar and mix until the butter is lighter in color and fluffy. This can take 3 or 4 minutes, depending on your mixer. Add the yolks, vanilla and salt, mix in well. Add the flour all at once and slowly mix in. Scrape the dough out onto a floured surface and roll 1/4 inch thick. If the dough is too sticky to cut out shapes well, refrigerate the rolled out dough for a couple of minutes. Bake the cut outs for 12 minutes at 350F.
To make these allergy friendly, you can use Bob's Red Mill 1 To 1 Gluten Free flour, and/or Bob's Red Mill Egg Replacer (2 Tablespoons + 4 Tablespoons water). For a totally vegan version, use Miyoko's Vegan butter, too!
Other options- add 1 Tablespoon matcha powder, or 1 Tablespoon Dutch process cocoa
for the glaze:
2 cups powdered sugar
4 tablespoons milk (dairy free works)
2 or 3 drops of vanilla extract or essential oil
Stir together in a small bowl. Divide into smaller portions for various colors. Gel coloring works best.
Drizzle the colors together on a plate and dip the cookies in for a swirled effect. You can also spoon the glaze over the cookies. If you want to add sprinkles or sparkle sugar, do it before the glaze hardens. The glaze will fully harden in a couple of hours.
8 oz unsalted butter
1/2 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract or paste
1/2 teaspoon salt
2 1/2 cups all-purpose flour
Use butter right from the refrigerator- cut it into smallish squares and toss in to a mixer bowl. Add the sugar and mix until the butter is lighter in color and fluffy. This can take 3 or 4 minutes, depending on your mixer. Add the yolks, vanilla and salt, mix in well. Add the flour all at once and slowly mix in. Scrape the dough out onto a floured surface and roll 1/4 inch thick. If the dough is too sticky to cut out shapes well, refrigerate the rolled out dough for a couple of minutes. Bake the cut outs for 12 minutes at 350F.
To make these allergy friendly, you can use Bob's Red Mill 1 To 1 Gluten Free flour, and/or Bob's Red Mill Egg Replacer (2 Tablespoons + 4 Tablespoons water). For a totally vegan version, use Miyoko's Vegan butter, too!
Other options- add 1 Tablespoon matcha powder, or 1 Tablespoon Dutch process cocoa
for the glaze:
2 cups powdered sugar
4 tablespoons milk (dairy free works)
2 or 3 drops of vanilla extract or essential oil
Stir together in a small bowl. Divide into smaller portions for various colors. Gel coloring works best.
Drizzle the colors together on a plate and dip the cookies in for a swirled effect. You can also spoon the glaze over the cookies. If you want to add sprinkles or sparkle sugar, do it before the glaze hardens. The glaze will fully harden in a couple of hours.
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