Royal Iced Sugar Cookies
 
Makes approximately 24
Ingredients
  • 1 cup unsalted butter
  • 2 cups confectioners’ sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • Royal Icing (recipe follows)
Instructions
  1. Preheat oven to 350°. Line 3 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, place butter and confectioners’ sugar and slowly increase speed to medium; beat until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add egg and vanilla extract, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until a dough forms. Scrape down sides of bowl and knead 3 to 4 times in the bowl to make sure well combined.
  4. Divide dough in half; cover one half with plastic wrap. On a lightly floured surface, roll remaining dough to ½-inch thickness. (Lightly flour rolling pin if dough starts to stick.) Using a 3- to 3½-inch snowflake, mitten, or desired cutter, cut dough, rerolling scraps as necessary. Using a small offset spatula, place cookies at least 1 inch apart on prepared pans. Refrigerate until firm, 10 to 15 minutes.
  5. Bake, one batch at a time, until edges are set and surface is dry, 8 to 12 minutes. Let cool on pans for 5 minutes. Using a large offset or flat metal spatula, transfer cookies to a wire rack, and let cool completely.
  6. Frost cookies with Royal Icing, as desired. Let dry completely before stacking or storing, 3 to 4 hours. Store at room temperature in an airtight container for up to two weeks.
Recipe by Victoria at https://victoriamag.com/royal-iced-sugar-cookies/