226g butter
200g sugar
1 tsp vanilla extract
1 large egg
315g plain flour
3/4 tsp baking powder
A pinch of salt
1. Combine butter and sugar in the bowl of a stand mixer and beat until creamy and well-combined. Add egg and vanilla extract and beat until completely combined.
2. In a separate bowl, whisk together flour, baking powder, and salt.
3. Gradually add dry ingredients into wet until completely combined.
4. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point).
5. Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours (or overnight).
6. Once dough has finished chilling, preheat oven to 170C and line a baking sheet with parchment paper. Set aside.
7. Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
8. Bake on 170C for 10-11 minutes, or until edges just begin to turn lightly golden brown. Allow cookies to cool completely on cookie sheet before moving and frosting.
3-4 tbsp milk (I used more)
2 tbsp honey
1/2 tsp vanilla extract
Food colouring
Combine all ingredients in a bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
