TIE DYE DECORATED COOKIES RECIPES

Steps:

• Using an electric mixer on high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Reduce speed to low, add 2 cups flour, and mix until incorporated. Dough will be semifirm but can be rolled out without chilling. If your kitchen is very warm and/or dough is sticky, pat it into a 1"-thick disk, wrap in plastic, and chill 15 minutes to let firm up before rolling out.
• Place a rack in middle of oven; preheat to 350°. Roll out dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ¼" thick. Punch out shapes as desired with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
• Bake 1 sheet of cookies, rotating halfway through, until edges are golden brown, 10–15 minutes. Let cookies cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies, then repeat process with remaining dough.
• Do Ahead: Dough can be made 1 month ahead; wrap tightly and freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.
• Whisk 1 cup powdered sugar, 3 Tbsp. milk, 2 tsp. food-coloring powder, and half of salt in a small bowl until no lumps remain. Glaze should be the consistency of heavy cream; add more milk if needed. For a deeper color, whisk in more powder 1 tsp. at a time until desired color is achieved; adjust with milk if needed. Repeat with second food-coloring powder, remaining salt, remaining 1 cup powdered sugar, and remaining 3 Tbsp. milk, adjusting intensity of color as desired.
• Spoon 1 tsp. first glaze in the center of a small plate. Drizzle 1 tsp. second glaze over the first and use a toothpick to slightly swirl colors together; don’t go overboard. (If you want to decorate larger cookies, add 1 tsp. glaze to plate for each additional inch.)
• Gently press the top of a cookie into glaze, then lift up and allow excess glaze to drip back onto the plate. Using a toothpick, pop any air bubbles and swirl colors more if desired. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with 2 more cookies, adding ½ tsp. of each color of glaze to plate before each cookie is dipped. The glaze will lose its swirly effect at this point. Clean plate and repeat process, decorating cookies in batches of 3 until all cookies have been glazed. Let sit until glaze is set, at least 2 hours.
• Do Ahead: Cookies can be glazed 1 day ahead. Store tightly wrapped on a rimmed baking sheet at room temperature.
• *Cooks Note: If you want to use regular liquid food coloring, whisk 1 cup powdered sugar, 2 Tbsp. milk, and a pinch of salt in a small bowl until no lumps remain. Add food coloring drop by drop, stirring to incorporate, then thin glaze if needed with 1 tsp. milk at a time until it reaches the consistency of heavy cream.

Steps:

• Cookie Instructions - Preheat the oven to 350 degrees f. Use a stand mixer to cream together the butter, powdered sugar, vanilla and egg until creamy and totally combined. Place the flour, cream of tarter and baking soda into a large bowl and mix together. Gradually add the flour mixture to the wet ingredients and mix until a dough forms. Place about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board. Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick. Cut out the cookies and place them onto the cookie sheet. Bake the cookies for about 8-10 minutes. Let the cookies cool completely before decorating. Glaze Instructions - Whisk the milk, powdered sugar and vanilla extract together until smooth. Spoon about 1/8 cup of icing into two bowls. Add a few drops of red food coloring into one bowl and blue food coloring into the second bowl. Mix until both are combined. Spoon each color into its own piping bag. Cut the tip off the piping bags. Drizzle the colors into the white icing 2 times, going vertically and horizontally. Dip the cookie into the icing and turn the cookies 90 degrees. Place the cookie back onto the wire rack and repeat the previous steps for remaining cookies. Serve and enjoy!