Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¾ cups (340g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 8 oz (225g) white candy melts or white chocolate
  • Orange, red, and yellow oil-based food coloring
  • 1 tsp (5ml) coconut oil

Instructions:

  1. In a large bowl, beat softened butter and granulated sugar on medium-high speed until pale and fluffy (about 2-3 minutes).
  2. Add the egg and vanilla extract; beat on medium until smooth and fully incorporated.
  3. On low speed, gradually add flour, baking powder, and salt. Mix until flour streaks disappear; do not overmix.
  4. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. On a lightly floured surface, roll chilled dough to 1/4 inch (6mm) thickness.
  7. Cut shapes using fall cookie cutters and place on baking sheets 1 inch apart.
  8. Bake for 8-10 minutes until edges are barely golden but tops remain pale.
  9. Rest cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Melt white chocolate/candy melts with coconut oil and food coloring to decorate cooled cookies.