Sugar Cookies & Royal Icing

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Sugar cookies adorned for the holidays or other occasions are always a welcome treat. Because of its adaptability, it can be painted or decorated in any way you like. Many times I have attempted to bake and decorate sugar cookies to present as gifts to my daughter's classmates and friends, but they have always turned out with muddled forms and uneven tops, leaving me feeling uninspired to decorate them as I had hoped. I'll be the first to admit that I'm no master at sugar cookie decorating (though I am improving), but this recipe has inspired me to practice and improve my skills.

These sugar cookies are perfectly sweet and buttery without being cloying, and they retain their shape throughout the whole baking and decorating process. When your perfectly cut out cookies are ready to be decorated, the delicious, glistening royal icing mixture makes the perfect background or paint.

Makes 20 to 24 cookies

Equipment:

• Stand mixer with paddle attachment

• Cookie baking sheet

• Parchment paper for rolling

• Silicone mat for baking

• Cookie cutters

Ingredients:

Sugar Cookies:

• I cup cold unsalted butter (cubed)

• 3/4 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract or vanilla paste

• 1/2 tsp salt

• 1 tsp baking powder

• 3.5 cup all-purpose flour

Let's mix the dough:

1. In a small bowl, combine egg and vanilla. Set aside.

2. In a medium bowl, combine together flour, baking powder and salt. Set aside.

3. In your stand mixer bowl, using the paddle attachment, mix butter and sugar on speed 3-4 until creamy and fluffy (1-2 mins)

4. Add egg and vanilla, mix on speed 2-3 to combine.

5. On low speed, add half of the flour mixture, mix until combined. Then add other half of the flour mixture.

6. Continue mixing until dough is no longer sticking on the sides of the bowl. It's ready to roll.

Rolling, cutting and baking:

1. Cut dough into half. Place half of the dough between 2 parchment paper. Using your adjustable rolling pin, roll dough to1/4 inch thick. Place in freezer. Repeat with other half of the dough. Freeze dough for 15 to 20 mins.

2. Using your cookie cutter/s, cut out your desired cookie shape, and place on top of silicone mat lined baking sheet.

3. Place cut out dough into freezer for 10-15 mins.

4. Bake cookies in preheated oven at 350F for 15 to 18 minutes.

5. Place cookies on cooling rack. Let cool for at least 4 hours before decorating.

Royal Icing:

Equipment:

• Hand Whisk

• Stand mixer with whisk attachment

Ingredient:

• 1/2 cup water, room temperature

• 1/2 cup meringue powder

• 2 pound bag powdered sugar

Let's Make some Icing!

1. In the stand mixer bowl, combine water and meringue powder. Whisk them together by hand until foamy

2. Add half of the powdered sugar with the meringue mixture. Mix at 2-3 speed until loose in consistency.

3. Add remaining powdered sugar. Add small amount of water at a time (if icing looks dry), until icing looks bright white and smooth.

4. Turn mixer to 3-4 speed and mix for 2 minutes (do not over 8 minutes)

5. Icing should appear shiny, bright white and with stiff peak.

6. Transfer icing in a large bowl with lid.