An all-time classic, sugar cookies are crispy, golden cookies made from flour and of course sugar that melts in the mouth. We first created sugar cookies from Martha Stewart’s recipe but obviously, as you know not all sugar cookie recipe works for you, ours needed a little subtraction and addition too get the perfect sugar cookie recipe which I proudly today offer it to you to try. This classic sugar cookies recipe will yield you approximately 40 cookies.
Also, we will be giving out the royal icing recipe too- incase you are a sugar junkie like us. Color it in soft pastel shades and dowse your sugar cookies in them. Ah. The coffee will taste like it has tasted never before and that we guarantee.
Onto the Classic Sugar Cookies with Royal Icing recipe then!
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter @ room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Ingredients for royal icing:
- Royal Icing Using Egg Whites:
- 2 large (60 grams) egg whites
- 2 teaspoons fresh lemon juice
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
- We are a dump and go fan so we shall dump and go! In a blender, mix all the wet ingredients in a blitz and combine flour and dry ingredients gradually. You’ll end up with a sticky dough.
- Scoop it up in a cling wrap and wrap it well. Freeze for about 30 minutes.
- Now, on a floured surface, roll your dough to a 1/8th inch thick base. Use your cookie cutter and cut along.
- Line your baking tray with baking or parchment paper. Bake your cookies at 125 degrees, or until its sides are golden.
- Remove and cool completely.
For Royal Icing:
With a hand blender, blend your egg whites until they form soft peaks. You don’t need to get it to a stiff peak consistency. It will be a little loose at this stage because we have not mixed in the sugar yet.
When you see a foamy, pumped up and soft peak forming consistency of the egg whites, add in your confectioners sugar, in batches. Add the lemon juice.
Blend till it forms a glossy texture and forms, semi stiff peaks.
Hold your cooled sugar cookies. Simply dip one of its sides in the icing or you can also spread icing with a spoon.
Sprinkle some holiday sprinkles or enjoy as it is.