Happy Easter!
This weekend our house was filled with family.
We were all able to come home so over 10 people were staying at our house. It’s always hectic…but, with so many mouths to feed, it’s a great excuse to make cookies.
And even get some extra hands to help decorate. :)
This is one of my family’s go-to sugar cookie recipes.
It's great for cut-out cookies that you ice. The royal icing hardens when it dries.
Sugar Cookies with Royal Icing
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
Directions:
- Whisk together flour, salt, and baking powder in a medium bowl; set aside.
- In a mixer, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness.
-Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
- Bake at 350 degress until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool. Ice if desired
Royal Icing
- 5 tablespoons meringue powder
- Scant ½ cup water
- 1 tsp. vanilla extract
Directions
- Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes.
- If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
- Separate icing into bowls and add food colorings, if desired. And decorate!