2-3 teaspoons lemon juice (add as needed to make it a spreadable consistency)
1 teaspoon Children’s Elderberry Juice Powder
Sprinkles or decorations (optional)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugars:
In a separate large bowl, cream together the softened butter, and granulated sugar until it's light and fluffy, which should take about 2-3 minutes.
Add Wet Ingredients:
Beat in the egg and vanilla extract until well combined.
Mix in Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. If the dough is too dry, you can add 2-3 tablespoons of milk, one tablespoon at a time, until it comes together. Be careful not to overmix.
Roll and Cut:
Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes and transfer them to the prepared baking sheet. Gather and re-roll the dough scraps as needed.
Bake in the preheated oven for 8-10 minutes or until the edges just start to turn golden brown. Keep a close eye on them to prevent over-baking. The exact time may vary depending on the size and thickness of your cookies.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Icing:
In a small bowl, mix together the powdered sugar, children’s elderberry juice powder and lemon juice to make a thick but spreadable icing.
Once the cookies are completely cool, use a small spatula or a piping bag to decorate them with the icing. Add sprinkles or other decorations while the icing is still wet.
Allow to Set:
Let the icing set for a few hours or until it's firm to the touch.