For the Irresistible Vanilla Bean Sugar Cookie Dough:

• 3 cups Bob’s Red Mill Organic Unbleached White All-Purpose Flour (the secret to perfectly tender cookies!)
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened to room temperature for smooth mixing
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon heavy cream, for added richness
• 1 tablespoon vanilla bean paste (for those gorgeous specks and intense flavor), or pure vanilla extract
• Confectioners’ sugar, for dusting your rolling surface (prevents sticking and adds a touch of sweetness)

For the Simple Yet Stunning Glaze:

• 4 cups confectioners’ sugar (also known as powdered sugar), sifted for a lump-free glaze
• 6 tablespoons heavy cream
• 6 tablespoons light corn syrup (for that beautiful sheen and crack-free finish)
• 2 teaspoons pure vanilla extract
• Soft gel food coloring (a selection of sky blue, royal blue, red, and green to create vibrant holiday designs)

Step-by-Step Baking Instructions

Crafting Your Delicious Sugar Cookies:

1. In a medium bowl, whisk together the Bob’s Red Mill flour, baking powder, and salt. Ensure they are well combined, then set this dry mixture aside.
2. Using the paddle attachment of a stand mixer, beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 3 minutes, or until the mixture becomes visibly pale and delightfully fluffy. This step incorporates air, contributing to a tender cookie.
3. Reduce the mixer speed to low, and carefully add the egg. Mix until just combined, avoiding overmixing.
4. Pour in the heavy cream and vanilla bean paste (or vanilla extract). Mix until fully incorporated. Periodically scrape down the sides of the bowl and the mixer blade to ensure all ingredients are evenly mixed.
5. With the mixer still on low speed, gradually add the reserved flour mixture, a little at a time, until the dough begins to pull away from the sides of the bowl. Stop the mixer, scrape down any dry flour from the bottom, and mix again on low for a short period to ensure thorough combination. The finished dough will be somewhat sticky, which is perfectly normal.
6. Tear off two generously sized pieces of plastic wrap. Divide the dough evenly onto each piece. Wrap the dough securely and gently flatten each portion into a disc, about 1-inch thick. Chill these dough discs in the refrigerator for at least two hours, or ideally, overnight. Chilling is crucial as it firms the butter, preventing the cookies from spreading too much during baking.
7. When you’re ready to bake, preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper.
8. Remove one disc of chilled dough from the refrigerator. Place it between two sheets of parchment paper. Using a rolling pin, roll the dough evenly until it is approximately 1/4 inch thick. This technique eliminates the need for extra flour, which can toughen the cookies. Carefully remove the top sheet of parchment paper. Use your favorite cookie cutters to cut out as many shapes as possible. Place the entire sheet of parchment paper, with the cutouts and any scraps still in place, onto a baking sheet. Refrigerate for another 10 minutes; this extra chill helps maintain the cookies’ shape. Once chilled, gently remove the dough scraps from around the cut cookies. Re-wrap these scraps in plastic wrap and refrigerate them to be re-rolled later (but limit re-rolling to 1-2 times). Arrange your cut cookies on the parchment-lined baking sheet, ensuring they are about one inch apart.
9. Bake for 7 to 9 minutes. The cookies are done when they are just beginning to show a hint of browning around the edges. Many times, they will not brown significantly at all. Baking them longer will result in a crispier, drier cookie, so watch them closely for that perfect tender texture.
10. Allow the baked cookies to cool on the baking sheet for 2 to 3 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
11. Repeat the rolling, cutting, baking, and cooling process with the remaining dough, including the re-rolled scraps, until all your delicious cookies are baked.

Preparing Your Easy Glaze:

1. In the bowl of a stand mixer, combine the sifted confectioners’ sugar, heavy cream, and light corn syrup. Use the whisk attachment and mix on low speed until all ingredients are thoroughly combined and there are no visible traces of sugar. It’s important not to rush this step; undissolved sugar can create tiny white patches on your cookies once the glaze dries.
2. Add the vanilla extract and mix again on low speed until fully incorporated, ensuring a smooth and flavorful glaze.
3. Divide the prepared glaze into separate bowls. Add soft gel paste food colors as desired, mixing gently until you achieve your preferred vibrant shades for decorating.
4. While you are working with the glaze, keep any unused bowls covered with a damp paper towel to prevent the glaze from drying out and forming a crust. For longer storage, transfer the glaze to an airtight container, cover it with plastic wrap pressed directly onto the surface of the glaze, and refrigerate.

Decorating Your Holiday Masterpieces:

1. Take a small scoop of your chosen glaze color and carefully spoon it onto the center of a completely cooled cookie.
2. Using a small offset spatula (one with a tapered tip works wonderfully), gently spread the glaze outwards, almost to the very edge of the cookie. Avoid pushing the glaze completely to the edge, as this can cause it to drip off. If your glaze seems too thin and is running uncontrollably, stir in a small amount of additional confectioners’ sugar, a teaspoon at a time, to thicken it slightly until it reaches a manageable consistency.
3. Place the freshly glazed cookie on a wire rack set inside a baking sheet. This setup allows for proper air circulation and catches any excess glaze drips, ensuring a neat drying process.
4. Once the base glaze has set somewhat – typically after about 20 minutes – you can begin adding intricate details if desired. To do this, thicken a small portion of your detailing glaze by mixing in more confectioners’ sugar until it becomes quite stiff, holding its shape when piped. Transfer this thicker glaze into a piping bag fitted with a small tip (a #1 tip is excellent for fine lines). Test the glaze consistency on a plate; if the piped lines hold their shape, it’s perfect for decorating. If not, add a little more sugar to stiffen it further. Now, let your creativity flow! Decorate your cookies with delicate outlines, charming dots, elegant stripes, festive sprinkles, or any other designs that bring you joy.
5. Allow your beautifully decorated cookies to dry completely overnight, uncovered, on the wire rack. This is crucial for the glaze to fully set and harden, ensuring your cookies can be stacked or packaged without smudging.

• Design Inspiration: The stunning cookie designs here are lovingly inspired by the incredible work of master cookie decorator, Holly Fox. A huge shout-out to all the amazing artists who create edible wonders with cookies for a living – your skills are truly inspiring, and while I may aspire, I can only marvel at your artistry!
• Dough Scraps & Rerolls: Don’t waste those cookie dough scraps! They can be gathered, re-wrapped, refrigerated, and re-rolled approximately two times. Be mindful that subsequent re-rolls might result in a slightly tougher cookie texture due to increased gluten development, so try to get the most out of your first few rolls.
• Parchment Paper Perfection: Rolling your cookie dough between two sheets of parchment paper is a game-changer. This technique brilliantly eliminates the need for additional flour, which, when added repeatedly, can toughen your delicate cookies. If parchment paper isn’t available, an excellent alternative is to roll the dough on a surface lightly dusted with confectioners’ sugar instead of regular flour to maintain tenderness.
• Coloring Your Glaze: When tinting your glaze with gel food coloring, always start with very small amounts. Use a toothpick to add tiny dabs of color, allowing you to gradually build to your desired shade. It’s much easier to add more color than to try and lighten an overly dark glaze. This precision prevents unintended overly vibrant or dark colors.
• Creating Beautiful Blues: For a rich dark blue glaze, combine sky blue gel with a tiny, tiny touch of red gel. To achieve a medium blue, mix a scoop of your already-colored dark blue glaze with some plain white glaze. For a delicate light blue, simply combine a scoop of the dark blue glaze with an even larger amount of plain white glaze. Experiment to find your perfect hues!
• Gorgeous Greens: Craft a vibrant green glaze using a combination of green gel and a small amount of royal blue gel. To create a lighter green, blend a scoop of your dark green glaze with some plain white glaze.
• Quick & Easy Glazing Method: If you’re looking for a super-fast approach to frosting, add a little extra heavy cream to your glaze to create a thinner, more liquid consistency. Then, simply dip the entire face of each cooled cookie directly into the glaze. Allow any excess glaze to drip back into the bowl. Flip the cookie upright and place it on a wire rack situated over a cookie sheet to dry. While this method yields a slightly less polished look than spreading, it’s incredibly efficient and still results in beautifully coated, delicious cookies!
• Storage Solutions: Once the glaze is completely dry and set (which typically takes overnight), your decorated vanilla bean sugar cookies can be stacked or individually packaged. Stored in an airtight container, they will remain fresh and delightful for about a week. For extended freshness, especially if gifting or selling, heat-sealing individual cookies in cello bags can keep them perfectly fresh for even longer periods.
• Shipping Your Sweet Treats: To ensure your precious cookies arrive in perfect condition when shipping, first place each individually glazed cookie into a heat-sealed cello bag or a small ziplock bag. Then, individually wrap each bagged cookie in bubble wrap. Finally, nestle all the carefully wrapped cookies into a sturdy shipping box, adding more bubble wrap or packing peanuts to the bottom, top, and sides to prevent any movement during transit.