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Extreme Vanilla Cut-Out Cookies
YIELD: varies with cookie size; expect approximately 12-15 large cookies and 36 mini cookies
PREP TIME: 30 minutes
BAKE TIME: 10 minutes/per batch
for the cookies:
3 cups unbleached, all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 cup cold salted butter, cut into chunks
1 cup granulated sugar
1 egg
3 teaspoons ADAMS BEST® Twice as Strong Vanilla
for the glaze (optional):
2 1/4 cups powdered sugar
3 tablespoons milk
2 tablespoons light corn syrup
2 teaspoons ADAMS BEST® Twice as Strong Vanilla
Preheat oven to 350. Line cookie sheets with parchment paper.
Whisk flour and baking powder together. Set aside. Cream butter and sugar until light and fluffy. (This will take a bit longer using cold butter.) Beat in egg and vanilla. Scrape down bottom and sides of bowl.
On low speed, add dry ingredients in three additions, scraping sides and bottom of bowl as needed. Mix just until combined and dough is cohesive. Knead in any dry bits of flour, if needed.
Roll dough on a lightly floured surface to 1/4-inch thickness. Coat rolling pin in flour. Dip cookie cutters in flour and cut out shapes. Knead scraps together and reroll. Freeze shapes for 10 minutes before baking.
Bake 10 minutes for most 3.5-inch cookie shapes. Start checking mini shapes at 8 minutes. Four-inch plus cookies will take longer. The cookies should not brown.
Let sit on baking sheet for 1-2 minutes, then remove to a wire cooling rack to cool.
Meanwhile, whisk powdered sugar, milk, corn syrup, and vanilla until smooth with no lumps. Adjust desired thickness with more milk or sugar.
With cookies on a wire cooling rack set over a rimmed cookie sheet, spoon glaze over the cookies. Use the back of a spoon to smooth.
Let set at least an hour until the glaze is dry to the touch.
