Simple Quintessential Cuisine

Iced Sugar Cookies

 Looking for a sweet treat? Here’s a quick and easy Sugar Cookie recipe that can be a great afternoon treat to enjoy with some coffee or a nice gift for family and friends. I took some time to decorate these but they are equally as delicious all by themselves. I’d love to hear about your favorite cookie recipe!

 

 

 

You will need:

3 1/4 C All Purpose flour

1/4 tsp salt

3/4 tsp baking powder

1 C unsalted butter that’s come to room temperature

1 C granulated sugar

1 whole egg plus an additional egg yolk

1 tsp pure vanilla extract

 

Directions:

Sift together flour, baking powder and salt and set aside.

Next cream together butter and sugar, beating at medium high speed till sugar dissolves (about 3-4 minutes).  Reduce speed to low and add eggs and vanilla, then return to medium high speed, beating till all ingredients are well incorporated.

Reduce the mixer to low speed and slowly add the dry ingredients, approximately 1/3 at a time.  Mix only till all ingredients are incorporated and dough pulls away from the sides of the mixing bowl. The point being to avoid the dough becoming tough, resulting in a tough cookie.

Remove the dough from the bowl, divide in half, shape into round disks, wrap in waxed paper and refrigerate for 2 hours.

When the dough is fully chilled, preheat oven to 350 degrees and line your baking sheet with parchment paper. Next sprinkle your rolling surface with Confectioner’s Sugar, remove 1 half of the dough from the refrigerator and begin rolling out the dough till it is about 1/4 to a 1/2 inch thick.

Cut out your cookies and place them on the baking sheet a half an inch apart.

Bake the cookies for 12 minutes, rotating the pan halfway through the process. Repeat the process again with the second half of the dough.

Icing

1 1/2 C Confectioner’s Sugar

a pinch of salt

1 1/2 tsp Meringue Powder

4 Tbsp milk

In a medium bowl sift sugar, add salt and Meringue powder, then slowly whisk in milk, one tablespoon at a time. You’re looking for a slightly less then thick consistency, so that it will run off a spoon in a thick strand but isn’t drippy.  When the cookies are completely cooled, spread icing onto them and decorate while they’re moist. Of course they can be eaten immediately but if you’re packing them as gifts, allow the icing to dry completely beforehand.


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