Simple Whole Wheat Sugar Cookies

Ingredients

• 1 lb. unsalted butter
• 2 cups sugar
• 2 eggs, beaten
• 2 tablespoons milk or almond milk
• 6 cups whole wheat pastry flour
• 1 teaspoon fine grain sea salt
• 1 1/2 teaspoons baking powder
• 4 cups / 400g powdered sugar
• 2 egg whites
• Water to thin

Directions

1. Set the butter in the stand mixer’s bowl and leave it at room temperature until softened. Beat it until it looks pale, airy, and fluffy, then add the sugar and mix until everything comes together smoothly. Pour in the eggs and milk, and beat until the mixture is even throughout. In another bowl, whisk together the flour, baking powder, and salt, then work those dry ingredients into the butter mixture a little at a time, using your hands or running the mixer on low. Separate the dough into 4 portions, press each one into a flat disk, cover with parchment or plastic, and chill for an hour or two.
2. When baking time rolls around, heat the oven to 350F. On a counter generously dusted with flour, or with powdered sugar, roll the dough to 1/4-inch thick. Cut out any shapes you like, then place them on parchment, spacing the cookies 1/2-inch apart. Slide them back into the refrigerator, or the freezer, for a few minutes if you want sharper edges. Bake for 8-10 minutes, just until the edges take on a toasty color. If your oven has hot spots, turn the pan once while the cookies bake. Transfer the cookies to a rack and let them cool completely before icing.
3. For the icing, whisk the powdered sugar with the egg whites until the mixture becomes smooth and glossy; this will take a few minutes. Set aside a little of the thicker icing if you want some areas to look more opaque. Thin the rest with water until it reaches the consistency you like, and stir in coloring now if you’re using it. Paint the icing onto the cookies with a brush, let it dry all the way, and store the cookies in an airtight container for up to a week.