Directions: |
Directions:Cookies:
Sift together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl and beat for 30 seconds more. Add eggs and vanilla and beat until well combined.
Gradually add the dry ingredients until just combined, taking care to scrape the dough up from the bottom of the bowl so everything is mixed thoroughly. Divide dough into 2 portions, pat each portion into a disc, wrap each disc with plastic wrap. Refrigerate for at least 1 hour, or overnight.
Preheat oven to 400º. Line 2 large baking sheets with silicone baking mats or parchment paper.
Remove ½ of the dough from the refrigerator and let stand at room temperature for 15 minutes. Lightly dust your workspace with powdered sugar and roll dough out to ¼ inch thickness. (Alternatively, but less environmentally friendly, roll out dough between sheets of parchment paper). Cut into desired shapes and place on prepared baking sheets, one inch apart. Gather scraps and place in refrigerator. Repeat process with other half of the dough. Bake until the cookies' edges are lightly browned, 8-10 minutes.Cool completely before decorating.
Glaze:
Combine powdered sugar, water, and corn syrup in a large mixing bowl and stir to combine. Stir vigorously until glaze is completely smooth. Add additional water as necessary to achieve desired consistency. Divide into 4 seperate bowls and add food coloring. Transfer glaze to plastic bags or squirt bottles and decorate cookies as desired.
Decorate:
Use large squeeze, one for each color (pink, white, purple, blue). You could also use ziploc plastic bags and achieve the same results. Place glaze into the bags, seal the tops, and snip off a tiny bit of the bottom corners.
Squeeze a circle of glaze around the perimeter of each circle, then allowed the circle to harden. Then squeeze several blobs of color inside the circle and swirl the glaze around with a butter knife before topping with sprinkles.
Enjoy!! |
This recipe for Unicorn Sugar Cookies is from