Classic Sugar Cookies With Royal Icing

What You Need:

-Salted Butter -Sugar -Vanilla -Egg -All-Purpose Flour -Baking Powder

-Powdered Sugar -Cream Of Tartar -Egg Wihtes

1

In a large bowl, use a hand mixer to whip the softened butter & sugar until fluffy.

Cream Butter And Sugar

2

Add egg and the vanilla to the creamed butter and mix to incorporate.

Add Eggs And Vanilla

3

In a separate bowl, mix the all-purpose flour and the baking powder.

Whisk Dry Ingredients

4

Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.

Combine Together

5

Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.

Roll And Chill

6

Once the dough has hardened, cut out the cookies. Remove the scraps and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before also cutting them into cookies.

Cut Into Shapes

7

Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan.

Place Onto Baking Sheet

8

Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan, so the front faces the back—then bake for 3 to 4 minutes.

Bake Cookies

9

To make the royal icing, combine powdered sugar and the cream of tartar in a large bowl. Add egg whites and whip the mixture to soft peaks.

Make Icing

10

Thicken the icing with as much powdered sugar as necessary to create a piping consistency for outlining—thin the icing with a bit of water for flooding.

Blend Until Thick

11

If coloring your icing, separate it into as many bags as necessary to create your palette. Then, follow the directions on the food coloring package to make your palette. Next, close the bag and squeeze and press it to disperse the food coloring throughout.

Separate Into Bags

12

Next, gently squeeze the top of the bag while moving it steadily to first outline the cookie with the stiffer icing.

Outline Icing

13

Then flood your cookie with the thinner icing. Allow the icing to dry before enjoying your amazing sugar cookie!

Fill Outlines

Ready to Make it?

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