Source: Parents Magazine


Recipe Summary test

40 mins
1 hr 10 mins
3 dozen cookies


For the cookies
For the glaze
To decorate


Instructions Checklist
  • Line two large cookie sheets with parchment paper.

  • In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Mix in the egg and vanilla. Reduce mixer speed to low and add flour mixture, mixing until just incorporated.

  • Shape the dough into a disk then roll in between 2 sheets parchment paper until 1/4-inch thick. Cut out shapes and use a small offset spatula to transfer to prepared cookie sheets. Reroll scraps and cut out. Chill cut-out shapes on baking sheets until firm, at least 20 minutes.

  • Meanwhile, preheat oven to 350°F. Bake, rotating the pans halfway through, until the cookies are lightly golden brown around the edges, 11 to 13 minutes. Let cool on baking sheets.

  • Once cool, make the glaze. In a small bowl, combine confectioner's sugar with 2 Tbs. of the lemon juice and zest (or 2 Tbs. water). Add additional water or juice 1 tsp at a time to make a thick glaze.

  • Set up a wire rack over a baking sheet. Working one at a time, dip one side of each cookie into the glaze, and gently shake off the excess and transfer to a wire rack. Immediately sprinkle over the desired toppings. Let dry completely. Store glazed cookies at room temperature for up to 3 days or unglazed cookies in the freezer up to 3 months.


There's no easier way to frost cookies! Kids love to help stamp out the cookies and sprinkle over the toppings and you can use any stamped-out cookie recipe.

Nutrition Facts

132 calories; fat 5g; cholesterol 15mg; saturated fat 3g; carbohydrates 19g; mono fat 1g; insoluble fiber 1g; sugars 12g; protein 1g; vitamin a 130.7IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 19.1mcg; sodium 33mg; potassium 26mg; calcium 8mg; iron 0.6mg.