Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 0.75 cup unsalted butter, cold (170g)
  • 0.5 cup coconut sugar (100g)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (5ml)
  • 0.5 tsp baking powder (2g)
  • 0.25 tsp sea salt (1.5g)
  • 1 cup powdered sugar (120g)
  • 3 tbsp lemon juice (45ml)
  • 0.25 tsp vanilla bean paste (1ml)

Instructions:

  1. Beat the cold butter and sugar on medium-high until combined but not overly fluffy to avoid incorporating too much air.
  2. Add the egg and vanilla extract, beating on low until just incorporated.
  3. Sift together flour, baking powder, and salt, then gradually add to the wet mixture until a stiff, firm dough forms.
  4. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. On a floured surface, roll the dough to 1/4 inch (6mm) thickness and cut out alphabet shapes using cookie cutters.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Place cookies 1 inch apart and bake for 8–10 minutes until edges are barely golden.
  8. Whisk together powdered sugar, lemon juice, and vanilla bean paste until smooth.
  9. Pipe or brush the glaze onto the cookies and allow to set for 30 minutes before stacking.