Ingredients:

  • 1 cup (225g) unsalted butter, softened (for cookies)
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract
  • Gel food coloring

Instructions:

  1. Beat the softened butter and granulated sugar in a mixer until pale and fluffy (about 3 minutes).
  2. Mix in the egg and vanilla extract until fully incorporated.
  3. Gradually add the flour, baking powder, and salt on low speed; mix just until the flour disappears.
  4. Wrap the dough in plastic and refrigerate for at least 1 hour to prevent spreading.
  5. Preheat oven to 350°F (175°C). Roll the chilled dough on parchment paper to a thickness of 1/4 inch.
  6. Press cookie cutters firmly into the dough to create shapes.
  7. Bake cookies for approximately 10 minutes, removing them while they still look slightly underdone to maintain a soft texture.
  8. To make buttercream: Whip softened butter for several minutes to incorporate air, then mix in powdered sugar, heavy cream, and vanilla extract.
  9. Divide frosting and add gel food coloring to desired colors, then pipe onto cooled cookies.