Cut Out Sugar Cookies
It is that time of year when cut out cookies are begging to be baked. Some of us think of it with anticipation others with dread. Well, I think this recipe will leave you thinking – wow, that was easy. I got this recipe from a cookie bouquet class I took at our local tech school and it is soooo good and just as easy. The dough rolls out effortlessly and you can use every last scrap of dough. I literally don’t have enough left to roll out one last cookie. Sometimes I ice the cookies and sometimes I just put sprinkles directly on the unbaked cookie before popping them in the oven.
At the end of this recipe I have included a glossy cookie icing and also a traditional royal icing. Pick which works best for you. Have fun and enjoy.
1 cup unsalted butter
1 cup granulated sugar
1 egg, room temperature
1 tsp. pure vanilla extract (I use Spice House vanilla)
3 cups all-purpose flour
2 tsp. baking powder
1. Preheat oven to 400 degrees
2. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Mix flour and baking powder; add to butter mixture 1 cup at a time, mixing after each addition. The dough will be very stiff. Blend in the last of the flour by hand. DO NOT CHILL THE DOUGH.
3. Roll and cut out shapes. Dip cookie cutter in flour before each use.
4. Bake cookies on parchment lined cookie sheet 7-10 minutes or until cookies are lightly browned. Cool completely on wire rack and frost as desired.
Glossy Cookie Icing/Glaze (allrecipes.com)
¼ cup warm water
1 TBSP light corn syrup
¼ tsp. almond extract
3 cups confectioners’ sugar, more as needed
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until icing is smooth. Store for up to one
week in a lidded container; stir thoroughly before using. You can either drizzle this icing on with a spoon or put it into a piping bag. It is more glaze-like so it will be pretty loose. When I use this icing I pipe an outline on the cookie and then squiggle a design across the middle to use as a base to adhere the sprinkles. You could also add gel food coloring and or leave the sprinkles off.
Royal Icing (Wilton.com)
Frosts about 16 BIG cookies
2 TBSP Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
6 TBSP warm water (more water will be needed to thin out)
1 tsp. clear vanilla extract (or 1 tsp. almond extract)
gel food coloring, if desired.
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer-paddle attachment, or 10-12 minutes with a hand-held mixer). Separate into different bowls if you want to use more than one gel food coloring. Keep unused frosting covered with a damp paper towel to keep from crusting and drying out. Place in piping bag and decorate as desired.
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