Holiday Sugar Cookies
Ingredients
- Butter, soft - 454 grams
- Confectioners Sugar - 130 grams
- Granulated Sugar - 200 grams
- Eggs - 2
- Vanilla 1- 0 grams
- AP Flour - 650 grams
- Baking Powder - 1.5 tsp
- Salt - 1 tsp
Preheat oven to 325* Fahrenheit. In a stand mixer or with a hand mixer, cream together the soft butter and both sugars, until light and fluffy. Add the eggs one at a time, mixing until homogenous, then add vanilla. Add all dry ingredients at once, mixing on low speed until combined.
On a heavily floured surface, roll the cookies to about a quarter inch thick, cut with desired cutters, and place cut cookies on a tray in the freezer (this is necessary for the cookies to keep their perfect shape!). You may reroll the dough as many times as you desire.
Once cookies are thoroughly chilled/frozen, bake for 8-10 minutes. They will be golden brown on the edges but still light in the center. Don’t be afraid that they’re underbaked. They will continue to bake on the hot sheet tray after you pull them from the oven. Decorate as desired.
Yield 36 (depending on size of cutter)
Royal Icing
Ingredients
- Egg Whites - 3
- Confectioners Sugar - 454 grams
- Vanilla - 1 tsp
- Water as needed
Place the egg whites in a stainless-steel bowl for a hand mixer or the bowl of a stand mixer. Over a pot of simmering water, whisk the eggs in the bowl until they reach a temperature of 165° Fahrenheit (this makes them same to eat as they are no longer raw). Whip them with the hand mixer or whisk attachment on a stand mixer until VERY thick and frothy. Then on low speed, add the vanilla, and then the confectioners sugar a little at a time.
Depending on what kind of icing you’d like, you can add more confectioners sugar to make it stiffer, or add a little water to make it a little more runny. Using gel food coloring works best, and sprinkles stick great to it while still wet.