Sugar Cookies and Icing

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1 1/2 cups butter, softened
2 cups granulated white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F. Roll out chilled dough on floured surface ¼ to ½ inch thick. Cut into shapes with cookie cutter. Place cookies one inch apart on ungreased cookie sheet (lined with parchment paper).
Bake 6 to 8 minutes or just until edges are golden brown. Cool completely, and then remove from cookie sheets.
Scottsdale Bakery & Cupcake Company

Sugar Cookie Royal Icing Ingredients:
1 pound confectioner’s sugar
5 Tbsps. meringue powder, or 2 egg whites

Sugar Cookie Royal Icing Instructions:
In a large bowl, combine sugar and meringue powder.  Mixing on low speed with an electric mixer add a ½ cup water. Mix until combined and to the desired consistency.
For a thinner consistency (used for flooding the cookies), add more water, 1 tablespoon at a time. Thicker consistency is used for outlining and decorating the cookies).
You can separate certain amounts of the completed icing and then add food coloring, one drop at a time until desired color.

Yield: makes 2 1/3 cups