Greg DuPree
Hands-On Time
30 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 26 cookies

How to Make It

Step 1

Whisk together the flours, cinnamon, and salt in a bowl.

Step 2

Beat the butter and granulated sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Shape into 2 1-inch-thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.

Step 3

Heat oven to 350° F. Line 2 baking sheets with parchment.

Step 4

Roll the dough 1/4 inch thick on a floured surface. Using a lightly floured 2-inch cookie cutter or a sharp knife, cut the dough into shapes, flouring the cutter and rerolling the scraps as necessary.

Step 5

Place the cookies 1-inch apart on the baking sheets. Bake until dry around the edges, 10 to 12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Step 6

Combine the confectioners’ sugar and 2 to 3 teaspoons water in a bowl. Transfer the mixture to a piping bag or a resealable plastic freezer bag (with a small hole snipped into a corner). Decorate the cookies as desired and let set before serving.

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