Sugar Cookies and Royal Icing

Perfect Cut-Out Sugar Cookies

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup salted butter, softened
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar

Directions

Make the Dough:

1. Beat the powdered sugar, softened butter, vanilla, almond extract, and egg until smooth and fully blended.
2. Stir in flour, baking soda, and cream of tartar just until combined. Be careful not to overmix.
3. Divide the dough in half and shape each half into a one-inch thick flattened disk.
4. Wrap each disc in plastic wrap and refrigerate for at least two hours or up to 24 hours. The dough is ready when it feels firm to the touch and not sticky.

Roll, Cut, and Bake:

1. Heat the oven to 375°F.
2. Lightly flour your surface and roll out the disks one at a time until they are 1/4 inch thick. Be careful not to use too much flour.
3. Cut with 2 to 2.5-inch cookie cutters into desired shapes.
4. Place the cutouts at least two inches apart on an ungreased cookie sheet.
5. Bake on the middle oven rack for 7 to 8 minutes until the edges are light brown.
6. Cool for 1 minute, then remove the cookies to cooling racks.
7. Cool completely, then decorate with royal icing or your favorite frosting.

Royal Icing

Ingredients

• 4 1/2 cups powdered sugar
• 1/3 cup plus 5 to 10 teaspoons warm water (105° to 115° F)
• 3 TBS meringue powder
• One tsp vanilla
• 1/2 teaspoon cream of tartar
• Gel food coloring, if desired.

Directions

1. In a large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla, and cream of tartar with a mixer on low speed until mixed.
2. Beat on high speed for 7 to 10 minutes, scraping the bowl occasionally until very stiff.
3. Tint the icing with your desired food color.
4. Spoon half a cup of icing into a small decorating bag fitted with a small round writing tip. Twist the bag closed and keep the remaining icing covered with plastic wrap to prevent drying out.
5. To pipe outlines or borders, squeeze the decorating bag firmly and steadily, working counterclockwise to create an icing border.
6. Allow the borders to set completely for 30 to 60 minutes.
7. Return any remaining icing to the bowl and mix well. Stir in warm water, one teaspoon at a time, until the icing is the consistency of heavy cream.
8. Spoon the icing onto cookies inside the piped icing borders. Use the back of a spoon or small metal icing spatula to fill in all areas until it is completely covered.
9. Wait one to two minutes, then add sprinkles or candies to decorate.
10. Let stand about three hours or until completely dry.