Sugar Cookies with Royal Icing

Christmas is just two days away and these cookies make a nice treat. It's a great way to spend time with family while baking and decorating and they're great to munch on. I made some of these cookies last week with the little one and posted a picture of it on some of my personal social media sites and after receiving a few recipe requests for both the cookies and icing I decided to post the recipe on here for you guys. I whipped up another batch for this post and had some help from the little one. I wanted to keep the colors and shapes simple so we opted for only a few different cookie cutters and 3 colors. We had a great time making these and can't wait to share some with our family this Christmas. I hope you and yours enjoy making these as much as we did. Wishing you and yours a Merry Christmas and a very Happy New Year!

Sugar Cookies with Royal Icing

Yield: makes 35-40 cookies


Ingredients:

For the sugar cookies:

1 cup butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups flour
pinch of salt

For the royal icing:

1 egg white
¼ teaspoon cream of tartar
1 ½ cups powdered sugar
1-2 teaspoons water
food coloring (optional)


Directions:

For the sugar cookies:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.

In a medium sized bowl, combine baking powder, flour and salt; set aside.

In the bowl of a standmixer fitted with a paddle attachment, cream together the butter and sugar until smooth. Add in vanilla extract, almond extract and egg. Mix on medium speed until thoroughly combined. Add in flour mixture and beat on medium low speed until everything is well incorporated and the dough starts sticking to the paddle.

Place a piece of wax paper or parchment paper on your work surface and turn dough out onto wax paper or parchment paper. Form dough into a round flat disk, place another piece of parchment paper or wax paper on top of the dough and roll dough with a rolling pin into a ¼ inch thickness. Cut with your desired cookie cutters, place on prepared baking sheets and bake in preheated oven for 10 minutes.

Remove from oven and let cool. While the cookies are cooling, make the royal icing.

For the royal icing:

In the bowl of a standmixer fitted with a whisk attachment, whisk egg white, powdered sugar and cream of tartar until thoroughly combined and mixture holds a stiff peak.

If you're going to color the icing in different colors then divide the icing into small mixing bowls. Add in your food coloring/s and stir to incorporate color/s. Add some water a ¼ teaspoon at a time if icing is too thick. Pour icing into piping bags and decorate your cookies as desired. Let the icing dry for 5-10 hours. Store in an airtight container.

Enjoy!