Okay so I really do feel like this recipe is a prize winner. Every year it comes time to crank out dozen of sugar cookies for Christmas baking, and I am never thrilled with the outcome. I did my research this year (about time) and I will be using this recipe for years to come! I couldn’t wait to share it with you all! To top it off, my sister in law is the master of finding amazing recipes, and she found the best royal icing I have ever worked with.
It was Ceyla’s first year to really understand how to help in the kitchen. She was OBSESSED with making the dough and cutting out the shapes. Every time she would push the cookie cutter into the dough, she would take a piece right out of the middle and plop it right into her mouth, ha! Some cookies weren’t as perfect as the others, but it was so dang cute.
Cutting out cookies with Grandma at Aunties house!
Okay so onto the sugar cookies and royal icing. You guys I am telling you, these are so dang good and easy!
Kittencal’s Buttery Cut-Out Sugar Cookies:
- 1cup butter, softened (no substitutes)
- 1cup sugar
- 2 eggs
- 1⁄2teaspoon vanilla (I added two tablespoons vanilla, and skipped the almond extract)
- 1⁄2teaspoon almond extract
- 3 1⁄4cups all-purpose flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon baking powder
- 1⁄2 teaspoon salt
Directions for cookies:
- in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours. (I chilled mine for about an hour and it worked just as great!)
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- 4 cups confectioners’ sugar, sifted
- 3 Tablespoons meringue powder
- 6 to 8 Tablespoons room temperature water
Whisk all of the ingredients together on high for about five minutes. Depending on the consistency that you want, you might want to add a little more water or powered sugar.
This icing sets in ONE HOUR after frosted! It pairs so nicely with the sugar cookie recipe above.
I let Cey go crazy the first batch, but the second time I used a snowflake cookie cutter, piped the the royal icing on the cookie, and sprinkled with Wilton’s white sugar sprinkles for the neighbors. They were GORGEOUS and tasted better than a store bought cookie. WIN WIN!
If you use these recipes, please give me your feedback!
Merry Christmas to you and your families and I hope you have a very blessed New Year. Cheers!