Ingredients

2 cups cake flour

½ cup all-purpose flour

1 cup sugar

½ cup salted butter, softened

1 whole egg + 1 egg white

¼ cup butter flavored shortening, softened

1 ½ tsp baking powder

¼ tsp cream of tartar

3 tsp vanilla extract

⅓ cup sugar for dusting after baking

1 cup salted butter, softened (for frosting)

4 cups powdered sugar (for frosting)

1 teaspoon clear imitation vanilla or vanilla extract (for frosting)

4-5 tablespoons heavy cream (for frosting)

Instructions

Step 1: In a large mixing bowl, whisk together cake flour, all-purpose flour, baking powder, and cream of tartar. Set aside.

Step 2: In another large bowl, beat sugar, butter, and shortening with a hand mixer until light and fluffy. Add vanilla extract and whole egg, mixing until combined. Then add the egg white and continue beating until well incorporated. Scrape down the bowl sides with a rubber spatula.

Step 3: On low speed, gradually add the dry ingredients to the wet ingredients, mixing until no flour pockets remain. Cover the bowl with plastic wrap and refrigerate for 2–3 hours.

Step 4: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 5: Remove the dough from the refrigerator and roll it out on a flat surface to about ½ inch thick. Use floured cookie cutters to cut desired shapes. Place six cookies on each baking sheet.

Step 6: Bake one sheet at a time for 10–12 minutes, until edges are firm but not browned. Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Bake the second sheet.

Step 7: For the frosting, beat together butter and powdered sugar in a medium bowl. With the mixer running, slowly drizzle in heavy cream and continue beating until fluffy. Add more cream to reach a spreadable consistency. Spread frosting on cooled cookies and decorate as desired.

Tips & Variations

Use clear imitation vanilla in the frosting for a pure white color if desired.

Chilling the dough is essential for easier rolling and better cookie shape retention during baking.

Swap out butter flavored shortening for all butter for a richer taste, but expect a slightly different texture.

Add festive sprinkles or colored sugar on top of the frosting for holiday flair.

Storage

Store the decorated cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze undecorated cookies in a sealed container for up to 3 months. Thaw completely before frosting. Frosted cookies are best enjoyed fresh but can be refrigerated for a few days; let them come to room temperature before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 3 days before rolling and cutting. Just cover it tightly with plastic wrap.

Why are my cookies spreading too much during baking?

This usually happens if the dough is too warm or if too much butter or shortening is used. Make sure the dough is well chilled before baking and measure ingredients accurately.