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
- Preheat oven to 350°. Line 3 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
Royal Icing
Makes approximately 3 cups
Ingredients
- 3¾ cups confectioners’ sugar
- 2½ tablespoons meringue powder
- ⅓ cup warm water (105° to 110°)
- 1 teaspoon vanilla extract
- 1 to 3 tablespoons water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until combined. Slowly add ⅓ cup warm water and vanilla extract, beating until fluid, about 1 minute. Increase mixer speed to medium, and beat until stiff, 4 to 5 minutes. Add water, 1 tablespoon at a time, until icing reaches “10-second” consistency. (A ribbon of icing drizzled on surface should take 10 seconds to sink back into icing.)
- Transfer icing to a large shallow bowl; cover with a damp paper towel until ready to use. Using a wooden pick, pop and fill as many air bubbles that rise to the surface as possible before using. Store in an airtight container for up to 3 days.
