Yield
3 dozen (serving size: 1 cookie)

Whether you're welcoming kids home from school, baking a treat for a party, or enjoying an afternoon to yourself, these cookies are the just-right sweet you need. If you want to create colorful cookies, divide the icing into portions and use food coloring to tint it different hues.

How to Make It

Step 1

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.

Step 2

Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.

Step 3

Preheat oven to 375°.

Step 4

Remove one dough portion from refrigerator. Remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Repeat procedure with remaining dough half.

Step 5

To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.

Chef's Notes

For icing that's suited for piping, decrease the milk to two tablespoons.

Ratings & Reviews

bakergrace's Review

ael5292
July 12, 2014
DO NOT OVERBAKE. I baked mine until golden on the edges and they were rock hard!!! They should be white when done baking. Other than that, they tasted good!

LightestFan's Review

socorro411
January 13, 2014
N/A

IPCmom's Review

IPCmom
March 26, 2013
N/A

mars2mercury's Review

LightestFan
August 04, 2012
I'm not sure what happened, but these turned out terrible! From the start dough was crumbly and did not stick together. Definitely will not make again. Glad I did a test run!

socorro411's Review

bakergrace
December 21, 2011
Very nice favor and easy to roll out, but a bit too hard, crunchy for us. I baked them at lower temperature due to the altitude and still only needed 10 minutes

ael5292's Review

LauraHFK
February 08, 2011
EXCELLENT! Cut mine out just a fraction over 1/4 inch, to make sure they didn't get too crisp. Took them out when edges were just barely brown. Texture was perfect: crispy outside, wonderfully chewy inside. I used a heart-shaped cutter and tinted the frosting baby pink for Valentine's Day: so CUTE!

michellefries's Review

michellefries
December 12, 2010
These cookies taste great. I baked these cookies for kids to decorate, we used the frosting in squeeze bottles of different colors and the the kids used paint brushes to spread around, we topped with all sorts of crystals and sugars.

LauraHFK's Review

mars2mercury
December 05, 2010
I love the fact that this is a sugar cookie recipe with a little less butter! The rolling technique really works to keep it together. It takes a bit of patience since it needs to rest in the frig a couple of times, but I think it's worth it. Thanks Cooking Light!