This recipe creates a very soft sugar cookie if you do not overcook. The color of the cookies should be the same on both the top and bottom with little browning.
For variety, try adding lavender, tarragon, lemon
zest, lime zest or orange zest when you cream the butter and sugar mixture.
Basic Sugar Cookies
Number of servings: 24
Per Serving 158 calories
Fat 5 g
Carbs 28 g
Protein 1 g
With this recipe, you can make a variety of cookies that taste good and look special
Ingredients
Directions
Cream butter and sugar together, add egg and vanilla, and mix together. In a separate bowl, combine remaining dry ingredients and whisk together. Gradually add dry ingredients to creamed mixture, then mix well.
Preheat oven to 400° F. Dough can be rolled out and cut with a cookie cutter, dropped with a scoop and flattened, or formed into a log and sliced. Bake 8 to 10 minutes until done but not yet browned. Allow cookies to rest on the pan for a few minutes after removing from oven before transferring to a cooling rack. Do not allow them to cool completely on cookie sheet or they will stick. Yield 24 medium-sized cookies
Cookie Glaze
Whisk sugar to remove any lumps. Stir in corn syrup, cream, and food coloring. Whisk until smooth. Add food coloring and a little additional milk if you prefer it less thick. Use a pastry brush to paint the cookies or dip the tops, decorate with sprinkles if desired; allow to dry for several hours before stacking.
Royal Icing
3 TBSP powdered egg whites
4 cups (approx 1lb) confectioners sugar
6 TBSP water (use 1 TBSP less of water if beating with heavy duty mixer)
For the Royal icing, be sure to use a very clean bowl and beaters for this recipe. Do not use plastic, any grease or oil will prevent the whites from whipping.
In mixing bowl, whisk together powdered egg whites and sugar. Add the water and beat on low speed for about 8 minutes with your mixer (if using a stand mixer, for a portable hand mixer add about 4 more minutes of beating). Icing is ready when it will form peaks and hold them. Keep finished icing covered with a damp cloth or in an air tight container.
Pipe or spread on prepared cookies, the icing will harden very quickly and should be completely dry within a few hours. Add food coloring to dye the icing a color if you prefer.
With this recipe, the cookies are ready to roll as soon as you mix it all together. It is also easy to double or even triple the recipe. If you want to bake your cookies ahead, they can be frozen in an airtight container. Wait to frost or decorate until after they are thawed since the moisture may cause the colors to run.
