Cookie Baking Recipe

Who doesn’t like to bake these wonderful cookies?

 

Ingredients

 

• 2 ¼ cups (281 g) all-purpose flour (spooned & leveled)
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup (170 g) butter
• ¾ cup (150 g) granulated sugar
• 1 egg
• 2 tsp pure vanilla extract
• ¼–½ tsp almond extract (optional but recommended)

Easy Cookie Icing

• 3 cups (360 g) confectioners’ sugar
• ½ tsp pure vanilla extract (or replace with water for stark white)
• 2 tsp light corn syrup
• 4.5–5 Tbsp (67–75 ml) room temperature water
• Pinch of salt
• Optional: gel food coloring & sprinkles for decorating

Procedures

Make the Cookie Dough

1. Mix the ingredients:  Flour, salt and baking powder in a bowl
2. Cream butter & sugar: In a large bowl, beat softened butter and granulated sugar until smooth and creamy (about 3 minutes).
3. Add egg : Beat the egg with sufficient vanilla
4. Combine: Add dry ingredients to the wet mixture; mix on low speed until combined. Dough will be slightly soft.

Chill & Roll

1. Divide & roll: Divide dough in half. Roll each half out on lightly floured parchment or silicone mat to about ¼-inch thickness.
2. Chill: Stack the rolled-out dough with parchment between layers and refrigerate at least 1–2 hours (up to 2 days). This helps cookies keep their shape.

Bake

1. Preheat: Heat oven to 350 °F (177 °C). Also prepare baking paper.
2. Cut shapes: Remove chilled dough, cut shapes with cookie cutters, and re-roll scraps as needed.
3. Bake: Place cookies ~3 inches apart. Bake 11–12 min or until edges are lightly browned. Cool on baking sheet 5 min, then transfer to a rack to cool fully before icing.

Easy Cookie Icing

1. Combine icing ingredients: In a bowl, whisk confectioners’ sugar, vanilla (or water), corn syrup, water, and salt until smooth.
2. Decorate: Tint with food coloring if desired. Use a squeeze bottle or piping tool to decorate cooled cookies; add sprinkles if you like.
3. Dry: Let icing set about 24 hrs before stacking or transporting (though you can eat sooner if you don’t need fully hardened icing).

 

Name: Taharat Tazrin

Batch: 637