These aren’t just sugar cookies, though. They’re the best cookies you will ever eat, probably in your entire life. And I would never joke about something like that.
Personally, I enjoy these cookies so much that I quadrupled the recipe but I would not suggest that unless you are really weird and enjoy spending 3 hours a day for two days baking cookies. Not that I did anything like that. I also didn’t eat about eight of these with a glass of milk for dinner either, just for the record.
And I didn’t quadruple the recipe just so I, personally, could eat 160 sugar cookies- I brought them to school and gave them to all my friends (and some other people too…). Which brings me to my next point: if you have no money but still want to give people presents, give them unlimited access to your cookie supply! Instant Christmas-cheer-spreading. You’ll also probably be famous at least until winter break, and you may or may not be nearly tackled throughout the day.
It’s just a basic sugar cookie recipe with royal icing- but it is somehow incredibly delicious. Like, you can’t just eat one. Royal icing hardens after a few minutes for a sweet, pretty, and glistening finish. The egg white powder in the icing keeps the colors from blending when you spread them on the cookie. Also, the sprinkles you use are a deciding factor in the beauty of your sugar cookies, so I suggest going to your local craft store for the best selection. I take my cookies seriously.
Oh yeah, and Merry Christmas!
- 2 c all-purpose flour
- ½ t salt
- ¼ t baking powder
- ⅔ c sugar
- ¾ c unsalted butter (1+1/2 stick)
- 1.5 t vanilla
- 2 large egg
- 1.5 c powdered sugar (aka confectioners sugar)
- 4 t egg white powder
- ⅛ t salt
- 2 T water
- assorted food coloring
- Preheat oven to 350°.
- Combine flour, ½ teaspoon salt, and baking powder, stirring with a whisk. Place butter and sugar in the bowl of a stand mixer (or large bowl with a hand mixer), and beat at high speed until light and fluffy. Add egg, and beat until well blended. Beat in vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined.
- Shape dough into a mound, cover with plastic wrap, and chill for at least 1 hour. Roll dough to ¼-inch thickness (or thinner) on a lightly floured surface. Cut out shapes withe your cookies cutters- you will have to work in batches. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 7-9 minutes or until lightly browned on bottoms. Cool on a wire rack.
- Combine powdered sugar, egg white powder, and ⅛ teaspoon salt, stirring well. Gradually add 2 tablespoons water, stirring constantly with a whisk until smooth. Decorate cookies!!!!!!! (the best part)
- Let the cookies stand on a cooling rack until icing is completely dry (about 1 hour).
- Enjoy a lot.
(recipes source: Cooking Light)
Don’t forget to make some secretly healthy chocolate brownie cookies as well! You can never have to many cookies during the holidays. I’m just full of scientifically proved facts these days.