Happy Holiday Everyone!
Sugar cookies make perfect cut-out cookies as they keep their shape when baked. These are very sweet, tender cookies you can bake for any occasion. Soft cut-out sugar cookies with crisp edges and room for lots of icing and sprinkles. Use your favorite cookie-cutter shapes and have fun baking and decorating. Try to make these with your kids. I’m sure they will love it. Have fun and have a happy Holiday.
Good luck and Enjoy 😉
Ingredients for sugar cookies:
– 1 3/4 cups (230 gr) all-purpose flour
– pinch of salt
– 1/2 tsp baking powder
– 1/2 cup ( 113 gr ) unsalted butter, room temperature
– 3/4 cup ( 160 gr ) granulated white sugar
– 1 large egg
– 1 tsp pure vanilla extract
– 1 packet vanilla sugar ( 9 gr )
Royal icing using egg whites:
– 1 large egg white
– 1 tsp fresh lemon juice
– 1 1/2 cups ( 165 grams ) powdered sugar ( icing sugar ) sifted
– any food color, you need
To make sugar cookies:
– In a separate bowl whisk together the flour, salt, and baking powder. Set aside.
– In the bowl of your electric mixer (or hand mixer) beat the butter and sugar until light and fluffy ( about 3-4 mins). Add the egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
– Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
-Preheat the oven to 350 F (180C) and place the rack in the center of the oven. Line two baking sheets with parchment paper.
– Remove one-half of the chilled dough from the refrigerator and on a lightly floured surface, roll out the dough to a thickness of 1/4 inch ( 1 cm). ( keep turning the dough as you roll, making sure the dough does not stick to the counter) Cut out cookies using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet.
– Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
– When the oven is ready bake cookies for about 10 minutes or until they begin to brown the edges. Remove from oven and let cookies cool on a baking sheet for 5 minutes. Then transfer to the wire rack and finish cooling.
– Frost royal icing. Be sure to let the royal icing dry completely before storing. (This may take several hours) Frosted cookies will keep for several days in an airtight container. Store between layers of parchment paper.
Makes about 15- 20 cookies.
Royal icing:
In your bowl of yours ( or with a hand mixer ), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. If you using any food color you can add it at the end and stir with a spatula. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 1 1/2 cups.
Have a festive Holiday Everyone… 
Enjoy 😉
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