This week I have decided to do cut out sugar cookies. Now, for the record I am an impatient individual that does not really care to wait on cut out cookies. If I can find a quicker way I will. But these cookies are just too cute not to make so I will keep my patience in tact and do my very best to get through it. :)
Have you ever wondered how to make those beautiful cookies in different shapes with the icing on top? Well I am going to tell you. Below is the recipe for the cookies as well as the icing (I do not like flavorless icing so I will add flavoring to mine) I will be doing mine in Spring and Easter shapes. I can't wait to see what you come up with too. Let me know when you make them and post pictures.
Buttery Sugar Cookie Cutouts
4 cups sifted AP flour,plus more for dusting
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
2 cups sugar
2 large eggs
2 tsp. vanilla extract (or flavor of choice)
Sift flour,baking powder and salt into a bowl.
Put butter and sugar into a bowl and mix on medium speed until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out cookies with a 4-to-5 inch cookie cutter, transferring shapes to baking pan lined with parchment paper. Repeat with scraps and other disk of dough.
Chill cookies in freezer until very firm, about 15 minutes.
Bake, switching positions of sheets and rotating half way through, until edges turn golden, 15-18 minutes. Let cool on sheets on wire racks.
Royal Icing Recipe
1 lb. confectioners sugar
5 Tblsp. Meringue Powder
Scant 1/2 cup water
Icing coloring for decorating
sanding sugar (optional)
Combine all ingredients into bowl of electric mixer using paddle attachment. Mix on low speed until smooth, about 7 minutes. If icing is too thick add more water. If it is too thin beat icing 2-3 minutes longer or add more sugar a tablespoon at a time.
Use immediately or store in an airtight container up to 2 days. (Icing hardens quickly when exposed to air) Beat well with rubber spatula before using.
To decorate cookies:
You will want to use an piping bag fitted with a coupler and #2 tip. Fill bag within 3 inches of top.
Outline top of cookie with icing and let it stand for 5-10 minutes to set. Once set, use a #5 tip and pipe zigzags across the entire surface of the cookie. (this is called Flooding)
Spread the icing evenly over the cookie with an offset spatula.
You can then sprinkle with sanding sugar or add alternate colors of polka dots. Get creative!
Let the icing set over night uncovered. Just remember.....if you want to add more icing to the top in different shapes, you must let the base color dry overnight.
Once cookies have been decorated and icing is dry, store between layers of parchment paper in an airtight container.
I know this recipe is a little more intense than other's I have posted. If you have any questions please let me know. Leave me you email so I can contact you.
Have Fun!!! Get the kids involved too.
Recipe from Martha Stewart's Cookies