Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Green, red, and yellow gel food coloring
- 1 cup royal icing mix (or 2 cups powdered sugar + 2-3 tbsp water)
- White chocolate, melted for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well.
- Gradually add flour mixture; mix until just combined.
- Divide dough into 3 equal portions. Tint each: green, red, yellow.
- Roll each color into 3-inch balls. Press green ball flat on the baking sheet. Top with red ball, flattened. Press yellow ball lightly on top to form a stoplight tower.
- Bake 10–12 minutes until edges are firm. Cool 5 minutes on sheet, then transfer to wire rack.
- Once fully cooled, pipe white chocolate drizzle over yellow section to mimic the stop signal. Add edible glitter for sparkle.
Notes
- For best results, chill dough 30 minutes before shaping to prevent spreading.
- Use toothpicks to stabilize layers while baking if needed.
- These cookies are best consumed within 2–3 days for optimal texture and visual appeal.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: Korean-inspired Snack
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
