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Henna cookies

Henna Cookies #CreativeCookieExchange


  • 400 pastry flour/ cake flour
  • 250 cold butter unsalted diced into small cubes,
  • 250 g baker's sugar
  • 1 tsp  salt
  • 4 egg yolks
  • 1 tsp vanilla extract

Royal Icing

  • 2 egg whites
  • 1 # powdered sugar
  • 1/8 t. cream of tartar
  • 2-3 drops lemon juice


  1. 1. Sift the flour mixture through a fine mesh strainer once, then gently set aside.
  2. 2. Using a mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium speed for about a couple of minutes.
  3. 3. Scrape down the paddle and the sides of the bowl. The butter will still be cold and you will have to use strong hands. Mix again for a minute and then scrape it down again.
  4. 4. Add the flour, mix the dough on the lowest speed, just until the dough comes together. Add the egg yolks and vanilla extract, and continue mixing on low speed until the dough is smooth and even.
  5. 5. Gather the dough together and divide into two parts and pat down into a circle. Cover in cling wrap, twice over and transfer to the refrigerator to chill for an hour at least.
  6. 6. Roll each part to a ¼-inch thick sheet.
  7. 7. pre heat your oven to 350°F. Lightly dip your favorite cookie cutter in flour, tap any excess off, and stamp your cookies. Transfer the cookies to a sheet pan lined with parchment paper.
  8. 8. Gather up the scraps of the dough and roll the dough back out to ¼-inch thickness, and cut more cookies. Continue one or two more times until the scrap is too small to cut any more cookies.
  9. 9. Bake the cookies for 4- 6 minutes. Rotate the pan front to back to promote even baking, then bake your cookies for 6­ more minutes, until cooked through. Total baking time = 10 to 12 min or until done.
  10. 9. Set the sheet pan aside on a wire cooling rack. Let the cookies cool before decorating them with royal icing.

Royal Icing

  1. Sift powdered sugar
  2. Combine all ingredients in an electric mixer with paddle until white and fluffy about 4 minutes.
  3. If mix is to thin add more powdered sugar, to stiff add egg white
  4. Cover airtight until ready to use