I’ve had a craving for a good sugar cookie for quite some time, but when they come in batches of 25+ it’s hard to find the right moment for baking. Thankfully, my monthly book club has proven to be that perfect moment.
These sugar cookies are phenomenal – light, chewy, and sweet. The icing is obviously sweet, but not TOO sweet that you feel like a dentist appointment is immediately warranted.
I always find royal icing hard to work with (how many of you have had it slide down your cookie leaving a less than perfect outline). But, with a helpful tutorial from one of my favourite baking blogs, I can confidently tell you that I nailed it.
Cookie Dough – makes about 26 extra-large cookies
– 2 cups flour
– ½ teaspoon salt
– ½ teaspoon baking powder
– ½ cup butter + 2 Tablespoons (room temperature)
– 1 cup sugar
– 1 egg
– 1 additional egg yolk
– 1 teaspoon vanilla extract
Icing – enough icing for about 30 extra-large cookies
– 4 cups icing sugar
– 2 Tablespoons meringue powder
– 6 Tablespoons water
- Wisk flour, salt, baking powder.
- Beat butter at medium speed until smooth, then beat in sugar until mixture is light and pale (about 3 minutes total).
- Beat in egg, egg yolk, and vanilla.
- Reduce mixing speed to low, and add in flour until incorporated (It is better to underwork than overwork the dough). I used a spatula to mix the last few minutes. When ready, your dough will be soft and flexible.
- Divide dough in half, and shape each half into a disc. Wrap in plastic wrap and chill in the fridge. I chilled mine four about 30 minutes, although the original recipe states to chill for 2 hours (or up to 3 days).
- Take one disc from the fridge, and lay it on a lightly floured surface. Roll the dough out so it is about 1.5-2 inches thick. Note: during baking, the cookies will not rise very much.
- Cut out your shapes – I used the holiday collection from Crate & Barrel and place each cut-out on a greased baking sheet (or a baking sheet covered with parchment paper).
- Repeat with the second disc of dough.
- Bake at 350F for 11 minutes (rotating the sheet half way through). Note: the cookies will not change much in colour.
- Sprinkle with cinnamon or vanilla sugar (I used my favourite spiced vanilla sugar from the Silk Road Spice Merchant).
- Lest rest for 30 seconds, then transport to a rack so they can fully cool.
- Whisk together icing ingredients on low speed until blended (about 7-10 minutes).
- Divide icing into bowls and add food colouring. Cover the bowl you are not using with a damp cloth or towel.
- Outline each cookie. Let sit until dry (about 10-15 minutes).
- Add a few drops of water to your icing so it is more of a liquid.
- One cookie at a time, spoon a blob of icing into the middle of each cookie. Then, use a toothpick to spread the icing out until the cookie is covered.
- Let the cookies dry (about 1 hour) before putting any additional designs on them.
- Let cookies sit for a minimum of 2 hours (overnight is best) to set the icing.
^ PS – Don’t you wish you were in a book club like ours? ^
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