Ingredients
COOKIES
3 c. (360 g.) all-purpose flour, plus more for rolling
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
1 c. (200 g.) granulated sugar
1 large egg
1 tbsp. milk
1 tsp. pure vanilla extract
ICING & ASSEMBLY
1/4 c. meringue powder
5 to 8 tbsp. water
4 c. (460 g.) powdered sugar
Green liquid food coloring, for icing
Directions
SAVE TO MY RECIPES
COOKIES
Step 1 In a large bowl, whisk flour, baking powder, and salt. In another large bowl, using an electric mixer on high speed beat butter and granulated sugar until fluffy and pale in color, about 2 minutes. Add egg, milk, and vanilla and beat on medium speed until combined. Gradually add dry ingredients and mix until fully combined, scraping down the sides of the bowl with a rubber spatula, if needed.
Step 2Divide dough in half. Place between 2 pieces of lightly floured parchment. Roll each piece to a scant 1/4″-thick round. Transfer to a large baking sheet and refrigerate until firm, about 30 minutes.
Step 3Preheat oven to 350° and line 2 large baking sheets with parchment. Cut out dough with a 3″ tree-shaped cookie cutter and transfer to prepared sheets, spacing 1″ apart. Freeze 5 minutes.
Step 4Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely.
ICING & ASSEMBLY
Step 1 In a large bowl, using an electric mixer on medium speed, beat meringue powder and 5 tablespoons water until frothy and starting to stiffen about 1 minute. Add powdered sugar and beat on medium speed until smooth and thick, 1 to 2 minutes. Add more water, 1 tablespoon at a time, as needed until icing holds its shape without being too stiff to work with.
Step 2Add a few drops of food coloring to the icing and use a toothpick to swirl a few times to create a marbled effect.
Step 3 Working one at a time, dip the tops of cookies into icing, then lift and allow excess to drip back into the bowl. Continue to dip, swirling in more food coloring as needed, until the cookie is coated. Let sit on wire racks until icing hardens, about 30 minutes.