-
1
For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy.
-
2
Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes.
-
3
Add egg and vanilla extract, beating until smooth.
-
4
Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough.
-
5
Press dough into a ball by hand.
-
6
Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk.
-
7
Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
-
8
Evenly space the racks in the oven and preheat to 350 degrees F.
-
9
Transfer the dough to the work surface and remove the top sheet of paper.
-
10
Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet.
-
11
Press excess dough together and roll and cut into cookies as well.
-
12
Bake until cookies' edges are golden, about 20 minutes.
-
13
Cool on a rack.
-
14
For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth.
-
15
Gradually whisk in the confectioners' sugar to make a smooth icing.
-
16
Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon.
-
17
Place sprinkles, chocolate chips, or candies in the center of the cookies.
-
18
Let rest until the icing sets, about 30 minutes.
