Sugar Cookie Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Royal Icing Ingredients (using egg whites)
1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups confectioners (powdered or icing) sugar, sifted
Sugar Cookie Directions
In a separate bowl whisk together flour, salt and baking soda. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour (or overnight) or until firm enough to roll.
Preheat oven to 350 degrees and place rack in the center of the oven. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (keep turning the dough as you roll, making sure the dough does not stick to the counter). Cut out shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Bake cookies for about 8-10 minutes (depending on size) or until they are just beginning to brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Makes about 20 - 3 inch cookies.
Royal Icing Directions
In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Frost away, and be sure to let the royal icing dry completely before storing (this may take several hours). Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Enjoy!
