Iced Sugar Cookies

January 17, 2016 - 2 minutes read

Iced Sugar Cookies

I have tried a few sugar cookie and icing recipes and they all were always missing something. I have finally found a recipe that will produce great results, but it is a little more intensive. I recommend reading the sites linked in the source for suggestions and tips.

Ingredients

Sugar Cookies

  • 3 cup unbleached, all-purpose flour
  • 2 tsp. baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold and cut into chunks
  • 1 egg
  • 3/4 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • Optional – 1/4 cup cream cheese for more cake like cookies

Royal Icing

  • 4 tbsp. meringue powder
  • 1/2 c. water (scant)
  • 1 lb. powdered sugar
  • 1/2 – 1 tsp. light corn syrup

Directions

Sugar Cookies

  1. Preheat oven to 350 degrees.
  2. Combine the flour and baking powder, set aside.
  3. Cream the sugar and cold butter. Add the egg and extracts and mix.
  4. Gradually add the flour mixture and beat just until combined.
  5. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
  6. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking).
  7. Bake for 10-12 minutes at 350 degrees, let sit a few minutes on the sheet, then transfer to a cooling rack.

Royal Icing

  1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
  2. Sift in the powdered sugar and beat on low to combine.
  3. Add in the corn syrup and extract if desired. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. Do not overbeat.
  4. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

Source: Bake at 350 – CookiesRoyal Icing

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