Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) salt
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) milk
  • 1 tsp (5ml) vanilla extract
  • Gel food coloring

Instructions:

  1. Beat the softened butter and granulated sugar on medium-high speed until pale and fluffy (about 3 minutes).
  2. Add the egg and vanilla extract; beat on medium until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until the flour streaks disappear.
  5. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the dough to ¼ inch thickness and cut into desired shapes.
  8. Place cookies 2 inches apart on the sheets and bake for 10–12 minutes until edges are barely golden.
  9. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Whisk powdered sugar, milk, and vanilla until smooth. Divide into bowls and add gel food coloring.
  11. Pipe the glaze onto the cooled cookies to create pencil designs.
  12. Allow the icing to harden for 30 minutes before packaging.