Cookies

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I love sugar cookies, they are simple to make and they taste yummy! The next recipe I will post will be Royal Icing, which you can use to decorate the Sugar Cookies!
I hope everyone enjoys them.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup room temperature butter
3/4 cup white sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract

Directions

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a stand mixer with a paddle attachment beat the butter and sugar together on high speed until completely smooth and creamy, about 3 minutes. Add the egg and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.

Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1 hour.

Once chilled, preheat the oven to 350ยฐF. Line baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If itโ€™s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

Arrange cookies on baking sheets 3 inches apart. Bake for 8-10 minutes or until lightly brown on the edges.

Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

๐‘น๐’๐’š๐’‚๐’ ๐‘ฐ๐’„๐’Š๐’๐’ˆ

Ingredients

4 egg whites
4 cups confectioners’ sugar

Directions

Beat egg whites in a large bowl with a mixer at high speed until foamy. Gradually add sugar and beat at high speed until thickened.

When dry Royal Icing is hard, which is great if you are taking the items to a friend’s house to share.

This icing is great for decorating a gingerbread house this time of year!

If you are still waiting for the cookies to cool before decorating keep the mixer going on low so the icing doesnโ€™t stiffen.

Also, side note, if you are coloring the icing, doesnโ€™t go too dark (black or red) or it will stain your teeth a little when eating it.

Sugar Cookie

Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 10 minutes

Ingredients

Sugar Cookie

  • 2 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter room temperature
  • 3/4 cup sugar
  • 1 egg room temperature
  • 2 tsp vanilla extract

Royal Icing

  • 4 egg whites
  • 4 cup confectioners' sugar

Instructions

Sugar Cookie

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a stand mixer with a paddle attachment beat the butter and sugar together on high speed until completely smooth and creamy, about 3 minutes. Add the egg and vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
  • Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap and refrigerate for at least 1 hour.
  • Once chilled, preheat the oven to 350ยฐF. Line baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If itโ€™s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
  • Arrange cookies on baking sheets 3 inches apart. Bake for 8-10 minutes or until lightly brown on the edges.
  • Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Royal Icing

  • Beat egg whites in a large bowl with a mixer at high speed until foamy. Gradually add sugar and beat at high speed until thickened.
  • When dry Royal Icing is hard, which is great if you are taking the items to a friend's house to share.
  • This icing is great for decorating a gingerbread house this time of year!
  • If you are still waiting for the cookies to cool before decorating keep the mixer going on low so the icing doesnโ€™t harden.
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