Ingredients
- All-Purpose Flour: The foundation of our cookies, providing structure and a tender crumb. We’ll need a generous amount to ensure we have enough dough for plenty of Easter eggs.
- Granulated Sugar: For sweetness, of course! Granulated sugar also contributes to the cookies’ crisp edges and overall texture.
- Unsalted Butter: Essential for that rich, buttery flavor and tender texture we all crave in a good sugar cookie. Make sure it’s softened to room temperature for easy creaming.
- Large Eggs: Eggs bind the ingredients together, add richness, and contribute to the cookies’ moistness and structure.
- Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and depth to the sweetness of the cookies. Use pure vanilla extract for the best taste.
- Baking Powder: A leavening agent that helps the cookies rise slightly and become light and airy, rather than dense and flat. Just a touch is all you need.
- Salt: Balances the sweetness and enhances all the other flavors in the recipe. A pinch is crucial for a well-rounded taste.
Instructions
- Prepare the Dough – Cream Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the dough, which will result in tender cookies. Creaming for about 2-3 minutes on medium speed should do the trick. You’ll know it’s ready when the mixture is pale yellow and significantly fluffier than when you started. Don’t rush this step – properly creamed butter and sugar are key to perfect sugar cookies.
- Incorporate Eggs and Vanilla: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. After the eggs are mixed in, stir in the vanilla extract. The eggs will help to emulsify the mixture, creating a smooth and cohesive dough. The vanilla adds a lovely aromatic note that complements the buttery sweetness of the cookies. Mix until just combined; avoid overmixing at this stage.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, preventing clumps and ensuring consistent leavening and flavor in every cookie.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed until just combined. Add the flour mixture in two or three additions, mixing until just incorporated after each addition. Be careful not to overmix the dough, as this can develop the gluten in the flour, leading to tough cookies. The dough should come together into a smooth, slightly soft ball.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap each disc tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough is absolutely essential for sugar cookies. It firms up the butter, making the dough easier to roll out and preventing the cookies from spreading too much during baking. Chilling also allows the gluten to relax, resulting in more tender cookies. If chilling overnight, let the dough sit at room temperature for about 15-20 minutes before rolling to soften it slightly and make it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes for easy cleanup. Silicone mats provide even heat distribution and also prevent sticking.
- Roll Out and Cut Dough: Lightly flour a clean work surface and roll out one disc of chilled dough to about 1/4 inch thickness. Use Easter egg cookie cutters to cut out shapes. Dip your cookie cutter in flour occasionally to prevent sticking. If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes to firm up again.
- Bake the Cookies: Carefully place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are just beginning to turn golden brown and the centers are set. Baking time may vary slightly depending on your oven and the thickness of your cookies. Keep a close eye on them to prevent overbaking. Overbaked sugar cookies will be dry and brittle.
- Cool Completely: Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool slightly on the baking sheet before moving them prevents breakage, as they are still delicate when warm. Make sure the cookies are completely cool before you begin decorating with royal icing.
- Prepare Royal Icing: While the cookies are cooling, prepare the royal icing. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar and meringue powder. Gradually add the warm water, starting with a smaller amount and adding more as needed, until you reach a thick, гладкая consistency. Beat on low speed at first to prevent powdered sugar from flying everywhere, then increase speed to medium and beat for about 5-7 minutes, or until the icing is glossy and forms stiff peaks when you lift the whisk.
- Color the Icing: Divide the royal icing into separate bowls, depending on how many colors you want to use for decorating. Add gel food coloring to each bowl, a drop at a time, and mix until you achieve your desired shades. Remember that the color will deepen slightly as the icing sits.
- Thin Icing for Flooding (Optional): For flooding the cookies (creating a smooth base of icing), you’ll need to thin some of the royal icing to a flood consistency. To do this, add a very small amount of water (a teaspoon at a time) to a portion of your colored icing and gently stir until it reaches a consistency similar to thick glue or honey. It should be thin enough to spread smoothly but still thick enough to hold its shape and not run off the edges of the cookie. Test the consistency by lifting a spoonful of icing and letting it fall back into the bowl. It should take about 10-15 seconds for the surface to smooth over.
- Decorate the Cookies: Transfer the royal icing to piping bags fitted with different tips (or use ziplock bags with the corner snipped off). For outlining the cookies, use a slightly thicker consistency icing and a small round tip. For flooding, use the thinned icing and a slightly larger round tip or just snip a larger opening in the bag. Outline the edges of the cookies first, then flood the centers with the thinned icing. Use a toothpick or scribe tool to gently spread the icing into the corners and pop any air bubbles.
- Add Details and Embellishments: Once the flood icing has set slightly (but is still wet), you can add details like dots, lines, swirls, and sprinkles. You can use different colors of icing, edible markers, or various sprinkles and edible glitter to create intricate designs. Get creative and have fun with it!
- Let Icing Harden Completely: Allow the decorated cookies to sit at room temperature, uncovered, for several hours or preferably overnight to allow the royal icing to harden completely. This is essential for preventing smudging and ensuring the decorations are set before storing or packaging the cookies.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g