Sugar Cookies

I have had several requests for my sugar cookie recipe lately.  Although it has been a while since I have made them, and have no pictures to go along with this post, I wanted to share the recipes that I use.

Sugar Cookies  Wilton Roll-Out Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 1/12 teaspoons of vanilla extract
  • 1/2 teaspoon of almond extract
  • 2 3/4 cups all-purpose flour (if it is particularly humid you might need 3 cups if the dough feels very soft and sticky)
  • 2 teaspoons of baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 400°C.
  2. In a mixing bowl, cream butter with sugar until light and fluffy.
  3. Beat in the egg and extracts.
  4. Mix flour, baking powder, and salt; add to the butter mixture 1 cup at a time, mixing after each addition.
  5. Do not chill dough.
  6. Roll dough out to 1/8 of inch thick and cut out cookies. 
  7. Bake on un-greased cookie sheet for 6-7 minutes.  Allow to cool 2 minutes on the cookie sheet before moving to foil to cool completely.

Royal Icing from Sweet Sugar-Belle http://sweetsugarbelle.com/2011/04/royal-icing-101-or-all-roads-lead-to-rome/

Ingredients

  • 4lbs {two bags} confectioner’s sugar
  • 3/4 c. meringue powder
  • 1 1/3-1 1/2 c. warm water
  • 2-4 tbsp. oil-free extract or flavoring (I use 3 tbsp of vanilla and 1 tbsp of almond)

Instructions

  1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye on the icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work. This recipe makes enough icing to decorate at least 9-10 dozen cookies. Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

For coloring and decorating the icing, I use the Wilton gel colors, Wilton bags, tips, and bottles.  They can all be found at any craft store (mine are from Michael’s).  I get many of my decorating ideas from reading Sweet Sugar-Belle’s blog.

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About Elizabeth

I am a happily married, mother of two, who left the exciting world of organic synthesis to be home with my children. Cooking and knitting are my two favorite things, and I've recently started running.
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