Classic sugar cookies with icing topcook.tomathouse.com
Ingredients:
Sugar cookies
- 2.5 cups premium flour
- 1/4 tsp baking powder
- 1/4 teaspoon fine salt
- 3/4 cup superfine sugar
- 165 g butter at room temperature, cut into small pieces
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- Special equipment: cookie cutters
Royal icing
- 4 cups powdered sugar
- 1/4 cup dry egg white
- Food coloring, optional
- Decorative sugar for sprinkling, optional
- Confectionery toppings, optional
Preparation:
- Shortcrust pastry for sugar cookies: In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, beat the granulated sugar and butter with a mixer on medium speed until light and fluffy, about 5 minutes. While continuing to beat, add the egg, then the vanilla. Add the flour and reduce the speed to medium-low until thoroughly combined. Divide the dough in half and roll out two circles 0.6 cm thick. Then wrap in plastic wrap and refrigerate for an hour to set.
- Place two oven racks, one above and one below. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and let it rest at room temperature for a few minutes. Roll out the circles, one at a time, between two sheets of parchment paper to a thickness of 0.3 cm. Cut out shapes from the dough with cookie cutters and place them on baking sheets, 5 cm apart.
- Bake for 10–12 minutes, until the cookies are golden brown on the bottom. Cool the cookies on the baking sheet first, then transfer them to a wire rack to cool completely.
Gather the remaining dough, roll it into a ball, and flatten it. Wrap the circle in plastic wrap and refrigerate for an hour. Then roll out the dough again into a thin sheet, cut out shapes, and bake.
- Decorate cookies with icing, decorative sugar and sprinkles.
Royal icing
In a large bowl, beat the powdered sugar, egg white powder, and 1/3 cup water with a mixer on medium-high speed until stiff peaks form. Add food coloring, if using.
|