Yields1 Serving
Sugar Cookies
Royal Icing
Sugar Cookies
1

Preheat oven to 375°

2

Combine flour, baking powder and salt, and set aside

3

Beat butter and sugar until combined
Add sugar, and beat until fluffy
Add egg, milk and vanilla and bet until combined

4

Add dry ingredients and mix until just combined (don't overmix)

5

Cover and chill at least 3 hours

6

Put pieces of dough on parchment paper and flatten to ¼" with a rolling pin (keeping the rest cold in the fridge until you need it). With a rolling pin, flatten dough, rolling from the center out, one direction at a time, in all directions equally to keep the dough evenly distributed

7

Use cookie cutters to cut the cookies out. Peel from paper and place on cookie sheet

8

Repeat until all dough is used

9

Bake at 375° for about 8 minutes or until slightly brown around the edges.

Royal Icing
10

Sift confectioner's sugar (even if the package indicates it's pre-sifted)

11

Combine egg whites and vanilla in a stand mixer and beat until frothy
Add sifted confectioner's sugar one cup at a time and beat until smooth and shiny

12

Beat mixture on high until stiff, glossy peaks form (about 6 minutes)

13

Place amounts needed for each color in a separate bowl and add water to get desired consistency

Consistency of Frosting
14

Border Frosting: add ½ to ¾ teaspoons of water per 1 cup frosting until consistency of toothpaste

15

Flooding Frosting, add 2 to 3 teaspoons of water per 1 cup frosting until consistency of shampoo

Ingredients

Sugar Cookies
Royal Icing

Directions

Sugar Cookies
1

Preheat oven to 375°

2

Combine flour, baking powder and salt, and set aside

3

Beat butter and sugar until combined
Add sugar, and beat until fluffy
Add egg, milk and vanilla and bet until combined

4

Add dry ingredients and mix until just combined (don't overmix)

5

Cover and chill at least 3 hours

6

Put pieces of dough on parchment paper and flatten to ¼" with a rolling pin (keeping the rest cold in the fridge until you need it). With a rolling pin, flatten dough, rolling from the center out, one direction at a time, in all directions equally to keep the dough evenly distributed

7

Use cookie cutters to cut the cookies out. Peel from paper and place on cookie sheet

8

Repeat until all dough is used

9

Bake at 375° for about 8 minutes or until slightly brown around the edges.

Royal Icing
10

Sift confectioner's sugar (even if the package indicates it's pre-sifted)

11

Combine egg whites and vanilla in a stand mixer and beat until frothy
Add sifted confectioner's sugar one cup at a time and beat until smooth and shiny

12

Beat mixture on high until stiff, glossy peaks form (about 6 minutes)

13

Place amounts needed for each color in a separate bowl and add water to get desired consistency

Consistency of Frosting
14

Border Frosting: add ½ to ¾ teaspoons of water per 1 cup frosting until consistency of toothpaste

15

Flooding Frosting, add 2 to 3 teaspoons of water per 1 cup frosting until consistency of shampoo

Sugar Cookies with Royal Icing