from ButterYum

makes 3-4 dozen cookies

Ingredients

• • 11.25 ounces (about 2 1/4 cups) all purpose flour, plus more for rolling

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 5 ounces (about 11 tablespoons) dark brown sugar

  • 6 tablespoons (90ml) water

  • 1 tablespoon (30ml) Lyle’s golden syrup (may substitute honey or light corn syrup)

  • 1 cinnamon stick (or 1/4 teaspoons ground - try to find Ceylon or “true” cinnamon)

  • 8 tablespoons (4oz or 113g) unsalted butter, cold

  • 1 large egg (50g without shell)

  • optional: confectioners sugar or royal icing for decorating (recipe below)

Directions

• 1. In a medium bowl (or the bowl of a stand mixer), whisk together to flour, baking powder, baking soda, and salt; set aside.

  2. In a small saucepan oven medium heat, combine the dark brown sugar, water, golden syrup, and cinnamon stick; stir until sugar completely dissolved.

  3. Remove sugar mixture from heat and stir in butter until it melts; allow to cool for 10 minutes, then vigorously whisk in the egg until completely incorporated (be sure sugar mixture isn’t hot of the egg will scramble).

  4. Add the brown sugar/egg mixture to the flour mixture and mix by hand using a spatula until no traces of dry flour remain, being sure to press out any lumps that may have formed..

  5. Transfer the dough to a large plastic zipper bag and chill for at least 2 hours (or up to 5 days).

  6. When you’re ready to bake the cookies, preheat oven to 375F, place rack in center position, and line 2 half sheet pans with silicone liners.

  7. Roll chilled dough between layers of floured wax paper to 3/16 to 1/4-inch thickness; cut out desired shapes using cutters dipped in flour and place on prepared sheet pans (I use rolling guides to ensure each cookie is exactly the same thickness).

  8. Bake cookies, one tray at a time, for 8-12 minutes (depending on the size) or until puffed and golden brown.

  9. Allow cookies to cool completely before dusting with confectioners sugar or glazing with royal icing.

adapted from Pati Jinich

Royal Icing

makes 2 cups

Ingredients

• • 2 cups confectioners sugar, sifted

  • 4-5 tablespoons water, room temperature

  • 1 1/2 tablespoons meringue powder

  • 1/4 teaspoon pure vanilla extract

Directions

• 1. Using the whisk attachment on a hand mixer, beat the confectioners sugar, meringue powder, water, and pure vanilla extract together in a medium mixing bowl for 5 minutes, adjusting consistency by adding more water or confectioners sugar if needed.

  2. If desired, color icing with gel paste.

  3. Dip cookies in icing or pipe icing on cookies; sprinkle with edible decorations and allow icing to set for at least 1 hour before serving.