sugar cookies w. royal icing

December 10, 2012 § 10 Comments

sugarcookies

these are hands down my favorite holiday cookies. growing up, we visited family in san jose for the holidays, and these babies would always be waiting for my sister and i to devour. some of these types of cookies have icing that is firm, but i prefer them to have a soft, buttery consistency similar to that of cake frosting.

i will not lie to you, these are not the easiest cookies to master if in fact you’re a perfectionist like me and aim for perfectly iced cookies, e.g., williams-sonoma catalogs. one trick that i find helpful is to use a chopstick for correcting the iced outlines of the cookies. but despite their level of difficulty, they are totally worth it
in that christmas only happens once a year!

ingredients: {dough}
• 2 sticks {1 cup} unsalted butter, softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt

ingredients: {icing}
• 3 cups confectioners sugar
• 3 tablespoons unsalted butter, softened
• 1/3 cup whole milk {i substituted with coconut milk}
• 1 teaspoon vanilla extract
• food coloring {separate icing into however many bowls for each color that you are using}

to do: {dough}
in a large bowl, beat butter with an electric mixer for 30 seconds. add sugar and beat until smooth. beat in the eggs and vanilla extract. add flour, baking soda and salt to butter mixture and beat on medium until smooth. if the dough is very sticky, beat in a little more flour. form dough into 2 balls, wrap each in plastic wrap and refrigerate for at least 1 hour. preheat oven to 375 degrees. roll out the dough on a lightly floured work surface to about 1/8 inch thick. cut out cookies with cookie cutters of your choice until all of the dough is gone. place cookies on a baking sheet 1 inch apart. bake for 10 minutes or until golden. remove cookies to a wire rack and cool for 20 minutes.

to do: {icing}
beat all of the icing ingredients until smooth and separate into bowls with their appropriate food coloring colors added. ice cookies by first outlining using pastry bags or squeeze bottles and then flooding. correct iced edges with a chopstick, cleaning chopstick as you go with a dampened hand towel. add sprinkles and/or other decorations. enjoy!

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