Iced Gem Butter Cookies.
I love these little iced gem cookies, they are mini sugar cookies. Recipe makes about 130 mini 1″ cookies but it depends on how thick you roll them out. I was able to fit them all on 2 cookie sheets to bake them.
I used a 1″ round cookie cutter made by Ateco (Amazon affiliate link). It came in a set ranging from 3/4″-3 5/8″ in size. I bought it on Amazon a long time ago but I see they still sell it and there are some other brands on there that may be cheaper if you search for circle cookie cutter sets.
Cookies are about 1″ in size. So teeny tiny. They don’t expand much in the oven, they stay about the same size.
For the frosting in the middle I used a Wilton decorating bag with a Wilton open 21 star tip. The icing in the middle will harden when dry.
Recipe makes over 100 mini iced gem cookies. You can also add food coloring to the icing if you want to add color to the cookies.
- -Cookies-
- ½ cup (1 stick) salted butter, softened
- ¼ cup sugar
- 1⅛ cup all purpose flour
- ¼ teaspoon baking powder
- 1 egg yolk (yolk only)
- ½ teaspoon vanilla extract
- -For the Icing-
- 2 Tablespoon butter (melted)
- 1 cup powdered sugar
- ½ Tablespoon milk
- ½ teaspoon vanilla extract
- Preheat oven to 350 F. degrees.
- Use an electric mixer to cream butter and sugar together.
- Add vanilla and yolk and mix in.
- Add flour and baking powder.
- If dough seems dry keep mixing until dough forms.
- Roll dough out to ¼" thick. I like to roll dough out in between 2 pieces of floured waxed paper.
- Cut into 1" circles using a 1" round cookie cutter. Place on cookie sheet.
- Bake for 6-8 minutes.
- Prepare icing by hand mixing the ingredients together in a small bowl. If it is not thick enough you may need to add a touch more powdered sugar, if it is too thick add a little more milk.
- Pipe icing or drop icing onto middle of cooled cookies.