Ingredients
Equipment
Method
- Measure the sugar into one bowl and set aside. In a second bowl, whisk together the flour, baking powder, and salt.
- Cube the butter into your mixer bowl and cream on medium speed until soft peaks form.
- Add the sugar and continue mixing for 3 minutes. Add the egg, honey, and almond extract, blending until fully incorporated.
- Add the flour mixture in thirds, mixing just until combined after each addition. Do not overmix.
- Turn the dough and any remaining crumbs out onto a pastry mat or countertop and knead by hand for about 3 minutes until completely smooth.
- Shape into a log, cut in half, flatten each half into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Let the dough disks sit out for 5 minutes before rolling. Lightly dust the surface with powdered sugar.
- Roll to 1/4-inch thickness using a rolling pin. Cut out stars with a small star cutter (about 3.25 inches point to point). Re-roll scraps and repeat.
- Place stars on prepared baking sheets and bake for 6 to 8 minutes, until the bottoms are just barely golden.
- Let cookies rest on the pan for 1 to 2 minutes, then transfer to a cooling rack. Cool completely before glazing.
- Whisk together the powdered sugar, milk, and almond extract until smooth.
- Working in batches of 8 to 10 cookies, dip the top of each star into the glaze, return to the rack, and immediately scatter red, white, and blue jimmies over the wet glaze.
- Allow the glaze to dry completely for at least 2 hours before storing.
Notes
Chill the dough fully before baking to preserve the star shape. Do not overbake — the cookies should remain pale with lightly golden bottoms. Add sprinkles immediately after glazing so they stick properly. The dough can be refrigerated for up to 3 days or frozen for up to 2 months.