Nelson Cookie Bake Rolled Cookie Glaze Icing
Indulge in the artistry of baking with the Nelson Cookie Bake Rolled Cookie Glaze Icing—a standout treat perfect for celebrations or satisfying your sweet tooth. These buttery, perfectly shaped cookies are made with a simple rolled dough, offering a tender, melt-in-your-mouth texture that pairs beautifully with the glossy, customizable glaze icing. The recipe incorporates pantry staples like all-purpose flour, butter, and sugar, with a hint of vanilla and almond extract for a subtle, fragrant sweetness. Whether using festive cookie cutters or adding food coloring to the glaze for a pop of color, this recipe is ideal for unleashing your creativity. Ready in just 40 minutes, these cookies are perfect for gifting, cookie swaps, or as a delightful weekend baking project.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 cups Powdered sugar
- 3 tablespoons Milk
- 1 tablespoon Light corn syrup
- 0.5 teaspoons Imitation almond extract (or vanilla as a substitute)
- as needed Food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined and a soft dough forms. Avoid overmixing.
Divide the dough in half. Roll each portion between two sheets of parchment paper to a thickness of about 1/4 inch. Place the rolled dough in the refrigerator for 15 minutes to chill.
Once chilled, use cookie cutters to cut out shapes from the dough. Transfer the shapes carefully to the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze icing, whisk together powdered sugar, milk, light corn syrup, and almond extract in a medium bowl until smooth. If desired, divide the glaze into batches and add food coloring for decoration.
Use a spoon or piping bag to apply the glaze to the cooled cookies. For a smooth finish, allow the glaze to spread evenly over the top. Let the glaze set at room temperature for 2-3 hours before serving or storing.
Store completed cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 743.8 g | 270% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 459.0 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 175 mg | 13% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
