Guys, I don’t even know where to start with these cookies. They are simply OUT OF THIS WORLD amazing. I tried my ‘test’ cookie and ended up eating 3 or 4, they are super addictive.
I’ve always considered myself more of a cook than a baker, mainly because I prefer eyeballing measurements rather than an exact measure. With cooking, you can get away with not using exact measures because you can always improvise. Baking, on the other hand, you NEED to measure it exactly; I definitely learned that the hard way. The first time I tried to make royal icing, it tasted like cough medicine and was super runny-YUCK! But I kept at it, kept trying out different combinations of ingredients and finally got to the one I LOVE. I will say though, baking is super messy. By the end of my 3rd attempt at the icing, my kitchen had powdered sugar all over the place. In the end, though, it was completely worth all that mess and cleanup.
Sugar cookies are super simple to make, the icing is the tricky part (for me at least). The recipe for the sugar cookies makes a WHOLE LOT of dough for a pretty good amount of cookies, which is what I wanted since my cookie cutter was pretty big too. I ended up making around 4-5 dozen cookies with this recipe as I was making it for a friend’s birthday.
-After I take the chilled dough out of the fridge, I like to knead it for a minute to soften it up. This makes it much easier to roll out and avoid cracks in your dough.
-For the icing, if your consistency is too thick you can add in a little bit of milk to thin it out. If it is too thin, add more powdered sugar. Always add in very little at a time until you reach your desired consistency.
-If you are using food coloring, I would keep half of the icing aside as is (white) just incase you want to lighten up the color.
-Sugar Cookie recipe slightly adapted from AllRecipes & Royal Icing recipe slightly adapted from a Ree Drummond’s recipe. (I LOVE Ree Drummond’s recipes, she’s got amazing food ideas).
For Sugar Cookies:
4 cups All Purpose Flour
1 1/2 cups of Butter at room temperature (3 sticks)
2 Tsp Baking Powder
1 Tsp Salt
2 cups Sugar
1 Tsp Vanilla Extract
For the Royal Icing:
2 egg whites
3 cups Powdered Sugar (Sifted)
1/3 cup Whole Milk
1 1/2 Tsp Clear Vanilla Extract
- In a stand mixer, combine together the butter and sugar until well combined and smooth. Slowly add in the eggs (one at a time) and vanilla extract.
- In a mixing bowl, whisk together all the dry ingredients and add into the mixer with the wet ingredients. Don’t add it all at once, you’ll end up with flour flying everywhere. Add in the dry ingredients in batches.
- Form the dough into a big ball and cover with plastic wrap. Chill it in the fridge for at least 2 hours.
- When you are ready to bake, preheat the oven to 400º F. Roll out the dough on a floured surface until it’s about 1/4 inch thick. Cut out the cookies with your cookie cutter and place on an ungreased baking sheet.
- Bake for 6-7 minutes. Transfer to cooling rack to cool down completely.
For Royal Icing
- In a stand mixer, add eggs and sugar (again, in small amounts), then add the milk and extract. Mix on low until well combined, then increase the speed to high until the icing is nice and stiff.
- Add in food coloring if desired.
- Add into squeezie bottles or a piping bag to frost the cookies.