Ingredients: |
Ingredients: Sugar Cookie Ingredients:
2 ½ cups cake flour (not self-rising), plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal Icing Ingredients:
6.5 Tablespoons water
3 Tablespoons meringue powder
1 teaspoon vanilla
1 lbs. confectioner’s sugar
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Directions: |
Directions:Sugar Cookie Directions:
1. Sift the cake flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
2. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
3. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
Royal Icing Directions:
1. In mixer bowl, pour in the water and the meringue powder. Mix it with a hand mixer until it is frothy and thickened.
2. Pour in the confectioner’s sugar gradually mix on medium-low speed until icing is thick and creamy.
3. Cover the bowl with a dampened tea-towel to prevent crusting and drying.
4. Tint with gel food colorings and thin the icing with small amounts of warm water (approximately ¼ - ½ tsp per quarter batch) to reach the desired consistency (thick enough to pipe nicely and not lose shape; I like to run a spoon through the icing and see that it closes the gap in about 5-10 seconds).
5. Fill your icing bag(s) (I use a coupler but it’s not necessary). Using a round #3 tip (also a preference. Feel free to use whatever tip you’d like), pipe the icing onto your cookie in your desired design. If using multiple colors, let each section/color dry for approximately 10 min to prevent running. Let dry overnight. |
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