Classic Sugar Cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 Degrees F (177 C) and line a large baking sheet with parchment.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
In a larger bowl, beat the unsalted butter with an electric mixer for 2-3 mins untill whipped and fluffy looking. Next add the granulated sugar and beat for another one minute. Add the vanilla extract and the egg and beat until one smooth batter appears.
Next use a rubber spatula or wooden spoon to fold the dry mixer into the wet. Add it in in thirds at one time and mix until a ball of dough appears without any visible flour left unmixed.
Wrap in plastic wrap and chill for 30 mins or several days until you want to use it.
Once chiled let it come closer to room temperature for a few minute son the counter, then roll out the ball of dough on a lightly floured working surface. Roll to about 1/4 inch thick ot 1/2 inch of you desire thicker cookies.
Cutout the shapes you desire and transfer to your pre-lined baking sheet. Bake for ~8-10 mins until slightly golden on the bottoms.
Let cool then enjoy!
For the Royal Icing:
- ~4-5 cups powdered sugar
- 1 Tbsp meringue powder
- 2-3 Tbsp water
- 1/4 tsp vanilla extract
- Optional: food colouring
Mix all 5 ingredients in a bowl until smooth icing appears
Make two different consistencies; one a flood, and the other a border.
The first one should be thicker so it can act as a border around the cookies edges so the inner icing does not spill over the cookies. See video below.
The second is looser and more runny icing which fills in the cookie completely. It takes around 30 mins to set fully.