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 the top of the cookies after they bake

1 cup salted butter (softened, for frosting)

4 cups powdered sugar

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

4-5 tablespoons heavy cream

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, softened butter, and shortening with a hand mixer until light and fluffy. Add vanilla extract and the whole egg, then beat until combined. Add egg white and continue beating until fully incorporated. Scrape down the sides with a rubber spatula.

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

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

Step 5: Roll out the chilled dough on a floured surface to about ½ inch thick. Cut into desired shapes using floured cookie cutters. Arrange 6 cookies per baking sheet.

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

Step 7: To make the frosting, beat 1 cup softened butter and 4 cups powdered sugar in a medium bowl until creamy. With the mixer running, drizzle in heavy cream until the frosting reaches a spreadable consistency. Stir in vanilla. Spread frosting over cooled cookies and decorate as desired.

Tips & Variations

For crisper edges, bake the cookies a minute or two longer but watch closely to prevent browning.

Use clear imitation vanilla in the frosting to keep it bright white, especially if decorating with colored icing or sprinkles.

Try adding a pinch of cinnamon or nutmeg to the dough for a warm holiday spice twist.

Substitute butter flavored shortening with all butter for a richer taste, but texture may vary slightly.

Storage

Store decorated cookies in an airtight container at room temperature for up to 5 days. Frosted cookies can also be refrigerated to extend freshness for up to a week; let them come to room temperature before serving. For longer storage, freeze unfrosted cookies in a sealed container for up to 3 months and frost after thawing.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less tender since cake flour has lower protein content. For best results, mix 1 cup all-purpose flour with 2 tablespoons cornstarch to mimic cake flour.

Why do the cookies need to chill before rolling?

Chilling the dough firms up the fats, making the dough easier to roll and cut without sticking. It also helps the cookies maintain their shape during baking and develop a better texture.