Another Sugar Cookie Recipe
Makes 4 dozen
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 2 large egg, lightly beaten
- 4 tablespoons milk
- 1 1/2 teaspoons pure vanilla extract
- Royal Icing, optional
1. Whisk together flour, salt, and baking powder in a medium
bowl. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar; add dry ingredients, and mix until
incorporated. With mixer running, add egg, milk, and vanilla; mix until
2. Transfer dough to a work surface. Shape into 4 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350°. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch
thickness. Cut into desired shapes, and transfer to prepared baking
sheets, leaving an inch in between. Leftover dough can be rolled and
cut once more. Bake until lightly golden, about 10 minutes; do not
allow to brown. Transfer to wire racks to cool.
5. Decorate with Royal Icing, optional.
-5 Tablespoons Meringue Powder
-1 pound(4 cups) Confectioners Sugar
-pinch of salt(adds flavor balance)
-1/3 Cup Water
-1 teaspoon vanilla
-Sift confectioners sugar to make sure there are no lumps
-Combine and beat on low speed of an electric mixer till smooth(about 1 minute).
-Add more water, a tablespoon at a time, till mixture is the consistency of honey
-Pour icing into individual bowls to color.
-Tint with paste food coloring for best results(although the liquid is fine)
-Pipe onto cookies using pastry bags and small decorating tips.
If you pipe the colors onto each other while they are still wet, you
can do the feathering thing like in the mittens and Christmas
trees...just drag a toothpick through the wet icing. That part is
You have to pipe a line all the way around the cookie(or the area of
the cookie you wish to color) to act as a dam so the icing doesn't run
off the side when you ice the cookie.With the penguins, I outlined the
body color first, then filled it in. Then I outlined the tummy, feet
and beak and filled that in with the other color. The wing and eye were
done on top of the wet icing...it just sinks right in.
~~The icing takes at least an hour to get semi-solid and probably
doesn't REALLY dry for several hours. I left mine out overnight before
I put them away in tins...so I was sure they wouldn't stick together.
Have fun and prepare to get STICKY!
Kelly's alternative to the above icing made w/ meringue powder:
Here is a royal icing recipe using powdered egg whites instead of meringue powder:
Royal Icing With Powdered Egg Whites
1 lb. confectioner's sugar
1/2 tsp. cream of tartar
5 1/4 tsp. Egg White Powder
6 Tbsp. water
1/2 tsp. vanilla (optional)
Stir together sugar, cream of tartar and egg white powder in mixer
bowl. Add water and vanilla and beat at low speed until sugar is
dissolved, then at high speed until mixture is light and fluffy, about
10 minutes. Icing must hold its shape before using. Keep bowl covered
with a damp cloth to prevent drying. warning: Any grease will break