Add whimsy and color to classic sugar cookies.
Speaking of color, when adding food dye to frosting, a little goes a long way.
Start with a small amount, stir, and then increase gradually until you achieve your desired shade.
Credit:Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Emily Neighbors Hall
of about the same size.
Line 3 baking sheets with parchment paper.
Beat in egg, vanilla bean paste, and almond extract until combined, 15 to 30 seconds.
Whisk together flour, baking powder, and salt in a medium bowl until combined.
Divide dough in half; shape each half into a disk, and wrap in plastic wrap.
Chill at least 30 minutes or up to 2 days before using.
Roll half of Vanilla Bean Dough between 2 sheets of parchment paper to 1/4-inch thickness.
Remove top piece of parchment paper.
Cut dough using a lightly floured 4-inch snowflake cookie cutter; do not remove scraps.
Transfer dough on parchment paper to a baking sheet, and freeze until firm, about 5 minutes.
Place cut dough shapes at least 3/4 inch apart on parchment-lined baking sheets.
Reroll, cut, and chill dough scraps as needed.
Repeat process with remaining dough half.
Add vanilla and salt; beat on low speed just until combined, about 15 seconds.
Add up to 1 tablespoon remaining milk, 1 teaspoon at a time, beating until smooth and spreadable.
Increase speed to medium, and beat until fluffy, about 1 minute.
Let frosting return to room temperature, and whisk until smooth before using.
Divide remaining Vanilla Buttercream among 4 bowls.
Spoon each tinted frosting into a separate piping bag, and fit each with a coupler.
Use reserved white buttercream to pipe a snowflake design over tinted frosting as desired.
Garnish with pearl sprinkles.
Serve immediately, or store in an airtight container at room temperature for up to 5 days.
