I don’t have any Christmas themed cookie cutters. I don’t think I have anything Christmas themed. Don’t get me wrong, I Celebrate and LOVE Christmas, I’ve just been broke. For a long while.
So I decided to make sugar cookies with whatever cutters I have! (so far my collection entails hearts, a fish and an ice-cream cone-go figure.)
This was my first time using royal icing. I didn’t make it myself though, I’d rather get the technique down before I start messing with egg whites.
Sugar Cookie Recipe:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla
Whisk together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.