Signature Sugar Cookies
yields 2 dozen cut out cookies
prep 15 minutes, cool 1 hour, decorate 30 minutes
Cookie Ingredients:
3 cups of flour
3/4 tsp. of baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
1 egg beaten
1 Tbsp. milk
1 tsp. vanilla extract
1 tsp. orange zest
powdered sugar for rolling out
*Icing Ingredients:
3 cups powdered sugar
3 Tbsps. meringue powder
10 Tbsps. warm water
1 tsp. almond extract
food coloring and sprinkles to decorate
Directions for the cookies:
In a large bowl, combine flour, baking powder and salt then set aside. In the bowl of an electric mixer, beat softened butter and sugar until a light pale color. Add the egg, milk, vanilla and orange zest and beat to combine. Place your mixer on low and gradually add your dry ingredients until the dough forms. Divide the dough in half, wrap in saran wrap and refrigerate for 1 to 2 hours. Or for the impatient, place in the freezer for 30 minutes.
Preheat your oven to 375 degrees. Line two baking sheets with parchment paper or grease with cooking spray. Sprinkle your work space and rolling pin with powdered sugar. Using one wrapped package of dough at a time, begin to roll out into about 1/4-1/2 thick. Occasionally move the dough around to make sure it's not sticking. Cut out desired shapes and bake for 6-8 minutes or until just lightly brown around the edges. Let sit and cool on the baking sheets for a few minutes before you transfer them to a cooling wrack. Cookies must be completely cool before you ice them. I often stick them in the freezer to really firm them up!
Directions for icing and decorating:
To make your icing, combine powdered sugar, meringue powder, almond extract and warm water in your electric mixer fitted with the whisk attachment. Beat for 8 minutes on low, scraping the sides occasionally. Your icing should be the consistency of glue. Divide into small bowls and add desired food coloring.
Using the back of a regular table spoon, spread a little bit of icing just to the edges of each cookie. It's important not to use too much to where it spreads over the edges. To add decoration I love using little plastic squeeze bottles. The icing is the perfect texture to write and draw with, without being too runny. Let one layer dry before you use another color to decorate with. The royal icing will dry quickly. That being said, if you are using sprinkles, sprinkle them on quickly before the icing dries.
*If you are looking for a frosting you can pipe, I love this one! Especially for Christmas cookies.
