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Pop't Art


Sugar Cookie

  • ½ c sugar
  • 1 c butter
  • 1 egg white
  • c all-purpose flour sifted
  • tsp salt
  • 6 tbsp chocolate-hazelnut spread


  • c powdered sugar
  • 3-4 tbsp milk
  • 2 tsp vanilla extract
  • Food coloring


Sugar Cookie

  1. Cream sugar and butter in an electric mixer using a paddle attachment until fluffy. Add egg white and beat for 1 minute.

  2. Slowly add sifted flour and salt and beat at medium speed until a soft dough forms.

  3. Cover bowl and chill in refrigerator for 30 minutes.

  4. Preheat oven to 300ºF. Line a baking sheet with parchment paper or silicone baking mat.

  5. Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.

  6. Cut into even rectangles, spread chocolate-hazelnut spread on half of the rectangles. Cover with a second rectangle and press down edges with a fork or fingers.

  7. Place cookies on prepared baking sheet and bake for 15 minutes, or until golden brown.

  8. Remove from oven and cool for 30 minutes.


  1. Whisk powdered sugar, 3 tablespoons of milk, and vanilla extract until smooth. Add additional milk if the glaze is too thick.

  2. Set aside 2 tablespoons of glaze in a small bowl.

  3. Dip each cookie, chocolate-hazelnut side down, in the glaze to cover the chocolate.

  4. Set on a wire rack to dry.

  5. Mix remaining glaze with desired color(s) of food coloring. Drizzle colored glaze on top of the cookies.