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In this video, I will show you the basics of baking sugar cookies, as well as some tips on how to retain your cookies’ shape during baking.
ROLLED SUGAR COOKIE RECIPE
2 sticks softened butter
1 cup white sugar
1 egg
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
Cream together butter and sugar. Add egg and vanilla and beat until combined. In a separate bowl, mix together flour and baking powder. Add flour mixture to butter mixture one cup at a time, lightly mixing between each flour addition. Gently knead the dough with your hands until all ingredients are well incorporated. Do not over work the dough!!
Preheat oven to 350 degrees.
No need to chill the dough before rolling out. You may roll dough immediately onto a well floured surface. (You can store cookie dough in the refrigerator for 1-2 days before using. Just remove from refrigerator 2 hours before rolling out so that the dough is soft enough to manage.)
Cut shapes and place 1 inch apart on a greased cookie sheet. Place entire cookie sheet in the freezer for 10-20 minutes before baking. (Dough should be frozen hard, and should not leave an imprint when you press it with your finger.)
Once frozen, remove from freezer and place directly into oven. Bake at 350 degrees for 8-10 minutes, until tops of cookies are no longer glossy. Do not over bake cookies.
ROYAL ICING RECIPE
4 cups powdered sugar
4 Tablespoons meringue powder
1/2-3/4 cup warm water
Food coloring
Combine powdered sugar and meringue powder. Add water, a little at a time, until frosting is the desired thickness. To cover, or “flood” the entire surface of the cookie with icing, the proper consistency is when you lift the spoon and the ribbon of icing that falls back into the bowl stays on the surface of the icing for a few seconds before disappearing.
Icing must be used immediately or covered in an airtight container as it dries very quickly.
Happy baking!!