These are my go-to sugar cookies that I’ve been making for years. When our kids were little, I would cut out the shapes of their ages from the dough. After they turned 9, it wasn’t quite as cute! For Jewish holidays, I still cut out shapes from the dough that are representative symbols like a menorah or Jewish star. During Rosh Hashanah, I create shofars and apples.

These are also the cookies I bake for children’s cookie decorating activities. They are delicious yet sturdy enough to handle plenty of decoration.

This year, I used cookie stamps to create honey-themed Rosh Hashanah cookies. Instead of royal icing, I dipped the cookies in a thin vanilla glaze. To make the glaze, I combined icing sugar (powdered sugar) with non-dairy milk and vanilla bean paste. Once I achieved a runny consistency, I dipped the top of each cookie in the glaze and used my finger to wipe away the excess. This created a gorgeous, vanilla-scented matte glaze, as seen in the picture above!

TIP: Baked, undecorated cookies can be frozen in an airtight container for up to a month, and decorated cookies will keep in an airtight container at room temperature for 4–5 days.

INGREDIENTS:

For Cookies:

• 500 g (4 cups) plain (all-purpose) flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon kosher salt
• 250 g (1 cup + 1 ½ tablespoons) butter, softened
• 350 g (1 ¾ cups) granulated sugar
• 2 eggs + 1 egg yolk
• 3 teaspoons pure vanilla extract

Royal Icing:

• 3 egg whites, at room temperature
• 500 g (just over a pound) icing (confectioners) sugar

For Vanilla Glaze:

• 190 g (1 ½ cups) icing (confectioners) sugar
• 3 teaspoons milk (or non-dairy alternative) plus more, as needed
• ½ teaspoon vanilla bean paste
• ⅛ teaspoon salt

METHOD:

For cookies:

1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or use a hand-held electric mixer and large bowl), beat the butter and sugar together until light and fluffy, about 4–5 minutes.
3. Add the eggs and vanilla: Add the eggs and yolk one at a time, beating well between each addition. Add the vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl as needed.
4. Mix in the flour: With the mixer on low speed, add half of the flour mixture and beat until just combined. Add the remaining flour and mix again until the dough comes together. Do not overmix.
5. Shape and chill the dough: Turn the dough onto a floured surface and knead gently into a smooth mass. Divide into 4 equal portions, flatten each into a thick disk, wrap well, and refrigerate for at least 2 hours or up to 3 days. The dough can also be frozen for up to 1 month.
6. Preheat the oven: Heat the oven to 180℃ (350℉). Line several baking sheets with baking paper.
7. Roll out the dough: Let the chilled dough sit at room temperature for 10–15 minutes until soft enough to roll. On a floured surface, roll the dough to about ¼ cm (⅛ inch) thick using a floured rolling pin.
8. Cut and shape the cookies: Cut shapes close together using cookie cutters. Use a palette knife to transfer each cookie to the lined tray, spacing them about 2 cm (1 inch) apart. Re-roll scraps and repeat until all dough is used.
9. Bake the cookies: Bake for 12–17 minutes, depending on size and thickness, until golden. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely before decorating.

For Royal Icing:

1. Beat the icing mixture: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and icing sugar on low speed until a paste forms (about 30 seconds). Increase to medium speed and beat for another 3 minutes until thick and glossy.
2. Colour the icing (optional): Divide into separate bowls and add food colouring, mixing well until the desired colour is reached. Store in an airtight container in the fridge for up to 2 days.

For Vanilla Glaze:

1. Mix the glaze: Whisk the icing sugar, milk (or non-dairy alternative), vanilla bean paste, and salt until smooth and runny. Use immediately to glaze cookies.

MAKE AHEAD:

1. Baked and decorated cookies will stay fresh for 3 days in an airtight container at room temperature.
2. Baked, undecorated cookies can be frozen for up to a month. Defrost completely before decorating.