Christmas Sugar Cookies and Frosting

Sugar Cookies

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. 

Frosting

• 4 tablespoons meringue powder
• 4 cups (about 1 pound) powdered sugar
• 6 tablespoons warm water
• 1 teaspoon vanilla
• Gel food coloring 

Instructions

1. In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed.  Increase speed to medium and beat until stiff peaks form, around 7-10 minutes.  This can be done with a hand mixer, but will take a couple minutes longer.
2. Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like.  From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.  
3. To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.  
4. Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip.  Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself.  Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
5. Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

Recipe Notes

Be sure all bowls and utensils are totally grease-free or your icing will never reach the consistency you are going for.

Nutrition Facts

Easy Royal Icing Recipe for Sugar Cookies

Amount Per Serving

Calories 156

% Daily Value*

Sodium 9mg 0%

Potassium 7mg 0%

Total Carbohydrates 39g 13%

Sugars 38g

Iron 0.1%

* Percent Daily Values are based on a 2000 calorie diet.