Description
Cheerful and adorable sugar cookies perfect for spring parties and cozy weekends, featuring a simple dough that holds its shape and can be decorated as beautifully as you wish.
Ingredients
Cookie Dough Ingredients
- 1 cup butter, softened (Use real butter for best flavor.)
- 1 cup granulated sugar (Regular sugar keeps cookies sweet.)
- 1 large egg (Adds structure to the cookies.)
- 1 teaspoon vanilla extract (Essential for flavor.)
- 3 cups all-purpose flour (Measure carefully to avoid dry dough.)
- 1 teaspoon baking powder (Provides lift.)
- 1/2 teaspoon salt (Balances sweetness.)
Royal Icing Ingredients
- 2 cups powdered sugar (Sifted for smooth icing.)
- 1 tablespoon meringue powder (For a stable icing texture.)
- 3-4 tablespoons water (Add gradually for desired consistency.)
- as needed gel food coloring (For coloring icing, use pastels or bold shades.)
Instructions
Prepare the Dough
- Cream the softened butter and granulated sugar until fluffy and lighter in color.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, combine all-purpose flour, baking powder, and salt.
- Add the dry mixture gradually into the wet mixture until the dough forms.
- If the dough is sticky, add a spoonful of flour; if it is crumbly, knead gently until it holds together.
Chill and Roll the Dough
- Wrap the dough and chill in the refrigerator for at least 1 hour.
- Roll the chilled dough between two sheets of parchment paper to about 1/4 inch thick.
- Use cookie cutters to cut flower shapes and place them on a baking sheet.
- If the kitchen is warm, chill the baking sheet with cut cookies for 10 minutes before baking.
Bake the Cookies
- Preheat the oven to 350°F (175°C).
- Bake the cookies for about 8-10 minutes or until the edges are set but not browned.
- Rotate the pan halfway through baking for even cooking.
Make and Apply Royal Icing
- In a bowl, combine powdered sugar, meringue powder, and water, mixing until glossy.
- For decorating, separate icing into two bowls for outline and flood consistency.
- Pipe the outline first, let it dry for a bit, then fill in with flood icing.
- Let the decorated cookies dry for 30 to 60 minutes before adding additional details.
Notes
Store cookies in an airtight container with parchment between layers for up to 5-7 days. You can freeze plain baked cookies for 2-3 months. Let decorated cookies dry completely before freezing to maintain icing quality.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Baked Goods