Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pasteurized egg whites, for piping
- Powdered sugar, for royal icing
- Food coloring (pastel blues, pinks, purples, greens)
- Edible gold dust or luster dust
- Edible gold spray (optional)
Instructions
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; mix until combined. Gradually add dry ingredients, mixing until dough forms.
- Divide dough, flatten into discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness.-cut into shapes: keys, small bottles (with label space), and diamond-shaped cakes.
- Place on parchment-lined baking sheets. Bake for 8–10 minutes, or until edges are just golden. Cool completely.
- Make royal icing: beat 2 egg whites with 2 cups powdered sugar until stiff peaks form. Divide and tint with food coloring.
- Transfer icing to piping bags with small round tips. Pipe outlines and flat-fill each cookie. Let dry at least 1 hour.
- Once dry, use edible gold dust or spray to highlight edges and labels. Draw ‘DRINK ME’ or ‘EAT ME’ on the bottles and cake slices with edible marker or piping.
Notes
- Use cookie cutters shaped like keys, bottles, and small cakes—or sculpt with a small knife or paring tool.
- Work in small batches when decorating; royal icing dries fast.
- For safety, use pasteurized egg whites for piping instead of raw egg whites.
- Store cookies in an airtight container for up to 5 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 95 Kcal
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 15mg
