• For the cookie dough, cream the butter and sugar together in a mixer until combined. Scrape the bowl down and mix in the eggs and vanilla bean seeds. Add in the flour and salt and mix on low until just combined. Turn the dough out onto a sheet of parchment and flatten it out a bit. Cover and place in the fridge for 20 minutes before rolling.


• After the dough has chilled, dust the counter or a sheet of parchment paper with flour and roll out the dough until it is about ¼” thick. Use your favorite cookie cutters to cut out shapes and place them on a parchment lined sheet pan. Bake the cookies @ 325°F for a total of 16 minutes, rotating the pan half way through. If you make mini cookies, lessen the baking time accordingly.


• While the cookies are baking, make your frosting by adding the powdered sugar, meringue powder and cranberry juice powder to the bowl of a stand mixer fitted with a whip attachment. Mix on low while slowly adding the water. You may not use the entire ¼ cup. Continue adding water until the frosting is the consistency of toothpaste. Turn the mixer up to high and mix until shiny and thick, about 5 minutes.


• Transfer the icing into piping bags. Cut the tip off of the bag and pipe the icing onto fully cooled cookies. Top with sanding sugar or sprinkles and enjoy!

Expiry: 1 week in an airtight container

The cookie dough and icing can also be made using an electric hand mixer

For mini cookies, start the baking time at 8 minutes and bake until golden

FULL RECIPES + SPICES AT SELEFINA.COM