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How to make sugar cookies for rolling and decorating sweet savant America's best food blog

Sugar cookies for rolling and decorating

Demetra Overton
I use a stand mixer, but this sugar cookie dough is easy to make by hand with a wooden spoon. For the royal icing you can find meringue powder online or in some craft stores
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 24 2 inch diameter cookies

Ingredients
  

  • 1 stick soft butter
  • 1 ½ cups powdered sugar
  • ½ teaspoon kosher salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour plus more for rolling the cookies
  • 1/2 teaspoon your favorite spice like cinnamon or garam masala (optional)
  • ROYAL ICING RECIPE for decorating optional
  • 2 cups powdered sugar
  • 2 tablespoons meringue powder
  • water
  • Gel food coloring
  • Mix powdered sugar and meringue powder together. Add water little by little a tablespoon at a time until you reach desired consistency. You will need thicker icing to make an outline and thinner icing to fill in the decoration. Add food color a little at a time until you reach the desired color.

Instructions
 

  • In a bowl mix butter, powdered sugar, egg , salt and vanilla thoroughly in a bowl until combined (about 2 minutes on medium in a stand mixer)
  • Stir in the flour and optional spices and mix until well combined but not over mixed.
  • Divide dough in half, form each half into two rectangles about 1/2 an inch thick and wrap in plastic. Chill the dough in the refrigerator for about a half hour.
  • Pre-heat your oven to 350 degrees and line a cookie sheet with parchment paper
  • Spread a thin layer of flour on your counter and put one disk of cookie dough on it ( leave the other disk in the refrigerator until you are ready to use it) Roll out your dough with a floured rolling pin to about 1/8 inch thick.
  • Dip your cookie cutter in flour and cut out your shapes. Use a thin metal spatula ( dusted with flour) to lift the cookies off the counter and place them onto the parchment lined cookie sheet.
  • Bake the cookies for 10-12 (depending on the size of your cookies) until they are just very slightly tan around the edges.
  • Let them cool to room temperature before you frost them.
  • You can re-roll the scraps of the cookie dough that are left over after cutting out your cookies. Just gather the scraps, form them into a disk, wrap in plastic and refrigerate for a half hour before rolling)