1-Getting started with this whole grain cookies recipe is as easy as gathering your ingredients. Begin by softening the butter and beating it until it’s fluffy, which sets the base for a tender texture. Then, add the sugar and beat again to mix everything smoothly.

2-Next, stir in the eggs and milk until the mixture looks uniform and creamy. In a separate bowl, combine the flour, baking powder, and salt to ensure even distribution. Gradually add this dry mix to the butter mixture, either by hand or with a low-speed mixer, for a dough that’s just right.

3-Divide the dough into four disks, wrap them up, and chill in the fridge for one to two hours. This step helps the flavors blend and makes rolling easier. Preheat your oven to 350°F (175°C) and roll the dough to about 1/4 inch thick on a floured surface. Cut into shapes and place them on parchment paper, spacing them half an inch apart.

4-You can chill the shapes briefly if you want them to hold their form better. Bake for 8 to 10 minutes until the edges turn lightly toasted, then cool on a rack for the best results. For the icing, whisk the powdered sugar and egg whites until silky, reserving some for a matte finish. Thin with water as needed and add natural colors like raspberry powder if you’re feeling creative.

5-Decorate with a brush and let it dry fully before storing. This method not only makes the cookies fun to customize but also ensures they stay fresh. Remember, chilling the dough is a great tip for better shape retention, as mentioned in the recipe details.