Simple Sugar Cookie Recipe

Yield: approximately 2 dozen cookiesYield: approximately 2 dozen cookies

INGREDIENTS 

1 cup (2 sticks) sweet, unsalted butter
1 cup sugar
2 large eggs
1 tablespoon vanilla 
3 cups all-purpose flour
1/4  teaspoon baking soda
1/2 teaspoon salt


STEPS

  1. Soften butter for 1-2 hours out of fridge.
  2. Mix together flour, baking soda, and salt and set aside.
  3. Cream butter with mixer on medium for about 30 seconds until pale yellow.
  4. Add sugar and beat on medium speed for about 1 minute, then scrape around sides and bottom of bowl.  
  5. Add eggs and vanilla and beat at medium speed for about 30 seconds until the consistency is like mashed potatoes. 
  6. Add flour, baking soda, and salt and mix on lowest speed for about 30 seconds until dough is uniform.  
  7. Divide dough into 2 balls, wrap each in plastic wrap, and flatten by hand to make disks about 1” thick.
  8. Refrigerate for at least 1 hour.

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Royal Icing Recipe

Yield:  approx 2 1/2 cups for 4-5 dozen cookies


INGREDIENTS

2 lbs powdered sugar
1/3 Cup meringue powder
1 Tablespoon Pure Lemon Extract or other oil-free flavoring
Warm water to make flavoring and color up to 3/4 Cups liquid
AmeriColor Gel Paste to color (amount varies from a few drops to approx 2 teaspoons)

STEPS

  1. Whisk powdered sugar and meringue powder together. 
  2. On very slow speed, add the liquid slowly until incorporated. 
  3. Mix on medium-high speed 3-7 minutes until meringue like (forms stiff peaks).  Mixing time is approximate - keep an eye on it and stop when it’s stiff.
  4. Reduce mixer speed to lowest setting and add AmeriColor Gel Paste to desired color.
  5. Stir in water, a little teaspoon at a time to desired consistency - we recommend 10-Second Icing for piping and flooding and stiffer icing for embellishing.
  6. Place a cellophane layer directly on top of icing to keep airtight.  Store in airtight container with for up to a month.
  7. Always stir and test consistency prior to use.

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