Yes, I know, these are Easter cookies. Yes, I know, It's almost June. Just so you know, these cookies are delish all year round, not just at Easter.
Believe me, I have tried many-a-sugar cookie recipe and this is by far my favorite. I also think Royal Icing is the best choice for sugar cookies when you are trying to make detailed designs. You'll also be able to stack these cookies because Royal Icing hardens unlike Buttercream which will just get mushy.
You don't always need decorating tips. Just go ahead and cut the tip off a frosting bag.
Sugar Cookie Recipe
Ingredients:2 1/2 cups unsalted butter (at room temperature)
2 cups sugar
2 large eggs
seeds from 1 vanilla bean (or 3 tsp vanilla)
5 cups flour
1 tsp baking powder (*take this out if you don’t want your cookies to spread)
1 tsp salt
Directions:
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Mix on low speed for 3o seconds.
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350°.
10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking
time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate!
Royal Frosting
Ingredients:
3 egg whites
4 cups of powdered sugar
Directions:
1. Beat egg whites in with a stand or hand mixer with a whisk attachment until the eggs are almost frothy.
2. Add the powdered sugar and whisk on slow until smooth.
3. You may want to add more powdered sugar or water to achieve the thickness you want. It's good to have icing that is thin enough to fall back on itself but make sure it isn't so thin that it runs off the cookie.
Need help with frosting colors? The Food Network gives you a great guide (here).
3 egg whites
4 cups of powdered sugar
Directions:
1. Beat egg whites in with a stand or hand mixer with a whisk attachment until the eggs are almost frothy.
2. Add the powdered sugar and whisk on slow until smooth.
3. You may want to add more powdered sugar or water to achieve the thickness you want. It's good to have icing that is thin enough to fall back on itself but make sure it isn't so thin that it runs off the cookie.
Need help with frosting colors? The Food Network gives you a great guide (here).
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