Sugar cookies are classic and timeless, especially with a custom #ChefanieSheet. The dough & icing are a match made in heaven. Making the dough and icing a day in advance makes the cookie cutting experience even smoother. Recipe inspired by Epicurious.
- 1½ t salt
- ½ t baking powder
- 3 cups flour plus 1 T for rolling
- 2 ½ sticks butter (cut into ½-inch pieces), soft
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 t vanilla
- 3½ cups confectioner's sugar
- 2 large egg whites
- Fun cookie cutters
- Preheat oven to 325
- In a medium bow, combine salt, baking powder, and flour.
- In a large bowl, beat together butter and sugar until creamed.
- Mix egg, egg yolk and vanilla into butter-sugar mixture.
- Slowly add dry ingredients to wet ingredients.
- Roll dough into two ½-inch thick rounds, on a cookie sheet lined with parchment allow to chill for at least 2 hours (overnight works too!).
- While dough is chilling, beat ingredients for royal icing on high in a stand mixer until white, thickened, and tripled in volume. Pour icing into medium sized ziplock bags, these will be used to ice the cookies later!
- Allow one disc of dough to sit at room temperature for about 5 minutes, then using a rolling pin spread dough so that it is about 1/4-inch thick, use flour to keep dough from sticking.
- Cut out shapes using fun cookie cutters!
- Bake cookies on parchment-lined cookie sheets for about 12-16 minutes, or until golden on edges.
- Transfer to wire rack and allow to cool, repeat with excess and next slab of dough.
- While cookies are cooling, cut #ChefanieSheets into fun shapes and sizes that will fit onto cookies!
- Once cookies have cooled, cut small corner off ziplock bag with icing and ice cookies.
- While the icing is still wet, apply #ChefanieSheets and enjoy!
35 minutes active time, 2½ hours total time. Serves 24.