Star Spangled Cookies ⭐️🇺🇸

By Sugar Spun Run · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Beat the softened butter until creamy. Add the sugar and beat for about 30 seconds until combined.
3. Stir in the vanilla and salt, scraping down the bowl well. Add the egg yolk and beat until combined.
4. On medium-low speed, gradually add the flour, scraping the sides and bottom often, until fully incorporated.
5. Shape the dough into a ball, flatten it into a disk about 1 inch thick, wrap and chill for 15 minutes.
6. Roll the chilled dough on a lightly floured surface to about 1/4 inch thick.
7. Cut out shapes with lightly floured cutters and place on an ungreased baking sheet. Re-roll the scraps and cut again.
8. Bake at 350°F for 10 to 12 minutes (longer for larger cutters). Cool completely before glazing.
9. For the glaze, whisk the sifted powdered sugar, 3 tablespoons milk and corn syrup until smooth. If too dry, add more milk one teaspoon at a time.
10. Stir in the extracts. The glaze should be thick: if it runs off a test cookie it needs more powdered sugar, and if it stays stiff it needs thinning.
11. Divide the glaze into four small bowls. In each, drop food coloring with a toothpick and swirl it through the glaze to marble it.
12. Dip the top of each cookie into the glaze, adding more colour to the swirls as needed. Switch bowls when colours muddy.
13. Let the glaze harden for at least 30 minutes. Store in an airtight container at room temperature.

Summarized from Sugar Spun Run's video. Watch it for the details.

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