Old Fashioned Sugar Cookies
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
60
Spice
40
Sweetness
40
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Vanilla3 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt910 g
Sugar (confectioners')Directions:
1
Cream the butter and sugar in a large bowl with an electric mixer
2
Beat in the eggs and vanilla
3
Combine the flour, baking powder and salt in a second large bowl and mix well
4
Stir the flour mixture into the butter mixture 1 cup at a time
5
Chill the dough for 3 to 4 hours
6
Preheat the oven to 350 degrees F
7
Line a cookie sheet with parchment
8
Roll out the dough and cut it into shapes with cookie cutters or a knife
9
Place the shapes on the prepared cookie sheet
10
If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished)
11
Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies
12
Remove the cookies to a rack to cool completely
13
If using royal icing, decorate the cookies as desired
14
Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl
15
Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly
16
If the frosting is over-beaten, it will get aerated which makes it harder to work with
17
If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting
18
Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform
19
Gels are best with royal icing
20
You don't want to thin them with liquid colors
21
Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days
22
Store the icing at room temperature, covered, with plastic wrap on the surface
23
Yield: 3 1/2 cups icing