Rating: 3 stars
993 Ratings
  • 5 star values: 232
  • 4 star values: 172
  • 3 star values: 180
  • 2 star values: 243
  • 1 star values: 166

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Credit: Victor Schrager

Recipe Summary test

hands-on:
30 mins
total:
1 hr
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F.

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  • In a medium bowl, whisk together the butter, granulated sugar, vanilla, and eggs until blended. Add the flour, baking powder, and salt and mix until just combined (do not overmix).

  • With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed and the bottoms are pale golden, 7 to 8 minutes. Transfer to a rack to cool completely.

  • Make the glaze: In a small bowl, whisk together the confectioners’ sugar, 2 tablespoons water, and the vanilla until the mixture forms a thick but pourable glaze (add more water if necessary).

  • Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Sprinkle with non-pareils, if using. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

81 calories; fat 3g; saturated fat 2g; cholesterol 18mg; sodium 48mg; protein 1g; carbohydrates 13g; sugars 7g; calcium 9mg.
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