Sugar Cookies
No matter what the occasion, this sugar cookie recipe will fit the season. Making sugar cookies with my girls is one of my favorite activities. As small children and even today the three of us have so much fun baking and decorating the cookies. I gave up perfection for quality time spent and memories made with Haly and Lily. That is what is important to me and I hope you too.
INGREDIENTS
1 and 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
4 cups confectioners sugar
3 tablespoons meringue powder
10 tablespoons warm powder
DIRECTIONS
Preheat oven to 350° F
Cream butter and sugar in mixer until smooth.
Beat in eggs and vanilla until combined.
In a separate bowl combine flour, baking powder and Kosher salt.
Gradually stir in dry mixture into butter mixture until combined.
Remove dough ball and place onto floured surface, divide dough into four equal parts, wrap in plastic and chill at least one hour in refrigerator.
Remove one dough section from the refrigerator and place between two sheets of parchment paper. Roll dough into 1/4” thickness. Repeat until all four sections are cut into your favorite shapes.
Place cookie shaped onto parchment lined cookie sheets and chill for 1/2 hour.
After cookies are chilled, bake for 6-10 minutes in oven. Carefully watch cooking during the bake, you want them golden but not overcooked.
For the icing combine confectioners sugar, meringue powder and water until combine. If you want to have colored icing, divide icing into individual bowls to create colored icing. I prefer gel food coloring as it gives a more intense color to the icing.
Cookies are best with sprinkles and cup of milk. Enjoy.
Yield: 12 servings
