A classic butter-y sugar cookie is so versatile. I love nailing down which recipes are my favorite "base" recipes that I can whip up anytime. Based on which cookie cutters you have can cater towards all occasions. The ingredients are also basic and things I personally always keep on hand.
INGREDIENTS
Sugar Cookie Dough:
- 2 sticks Unsalted Butter, room temperature
- ¾ cup Granulated Sugar
- 1 Egg, large and room temperature
- 2 tsp. Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 1 tsp. Kosher Salt
- ⅜ tsp. Baking Powder
Royal Icing:
- 2 Egg Whites, large
- 2 cups Powdered Sugar
- 1 tbs. Lemon Juice
INSTRUCTIONS
In a stand mixer, cream your butter and sugar until smooth. Scrape down the sides.
Then to the stand mixer add the egg and vanilla.
In a medium bowl, whisk together the flour, salt, and baking powder.
Add the flour mixture to the stand mixer. Mix until just combined and a smooth dough forms.
Form a ball and place in plastic wrap. Let it chill in the fridge for at least 1 hour and up to 3-4 days.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out your dough to bout 1/4 inch thickness. The thinner you go, the quicker they will bake. I prefer a softer sugar cookie v. a crispy one so it is up to your preferences. Also, make sure you roll it out evenly so it bakes evenly.
Cut out your shapes and roll out the scraps until you have made as many cookies as you can. If you have an issue with the cookie cutter sticking, dip it in flour before cutting the dough. If the dough gets too warm and sticky, pop it back in the fridge for a few minutes.
Bake for about 10-15 minutes. You want the edges to be golden and a pale center.
While baking, in a medium bowl, mix together your royal icing. Begin by whipping your egg whites until fluffy and stiff peaks form. Then fold in the powdered sugar
If you need a thicker icing, add more powdered sugar. Be careful not to let the icing sit for too long as a crusty film can begin to form on the top. If that does happen, just mix it back in.
Split the icing as many ways as you want with as many colors as you want. Add to piping bags and decorate!
In a stand mixer, cream your butter and sugar until smooth. Scrape down the sides.
Then to the stand mixer add the egg and vanilla.
In a medium bowl, whisk together the flour, salt, and baking powder.
Add the flour mixture to the stand mixer. Mix until just combined and a smooth dough forms.
Form a ball and place in plastic wrap. Let it chill in the fridge for at least 1 hour and up to 3-4 days.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out your dough to bout 1/4 inch thickness. The thinner you go, the quicker they will bake. I prefer a softer sugar cookie v. a crispy one so it is up to your preferences. Also, make sure you roll it out evenly so it bakes evenly.
Cut out your shapes and roll out the scraps until you have made as many cookies as you can. If you have an issue with the cookie cutter sticking, dip it in flour before cutting the dough. If the dough gets too warm and sticky, pop it back in the fridge for a few minutes.
Bake for about 10-15 minutes. You want the edges to be golden and a pale center.
While baking, in a medium bowl, mix together your royal icing. Begin by whipping your egg whites until fluffy and stiff peaks form. Then fold in the powdered sugar
If you need a thicker icing, add more powdered sugar. Be careful not to let the icing sit for too long as a crusty film can begin to form on the top. If that does happen, just mix it back in.
Split the icing as many ways as you want with as many colors as you want. Add to piping bags and decorate! For a full coverage cookie (like pictured above), simply dip and then let the excess drip off and turn back over.
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.