A simple icing trick turns these sugar cookies into glittery works of art. Make sure you gently tap off as much excess decorating sugar as possible for the most polished end-result. You can also use a toothpick to scrape off any loose sugar after the cookies are dry.
- Portion size 16 servings
- Credits : Holiday Baking 2014
Royal Icing :
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 3?-inch (9 cm) round cookie cutter, cut out shapes, re-rolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 375°F (190°C) oven just until firm and bottoms and edges are light golden, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/4 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes. Spoon small amount of icing into piping bag fitted with small plain tip; pipe thick outlines along edges of cookies. Let stand until dry, about 20 minutes.
Meanwhile, transfer half of the remaining icing to small bowl; cover with damp towel and set aside. To remaining icing in large bowl, gradually add water, 1/2 tsp at a time, until mixture is consistency of molasses. Working with 1 cookie at a time, spoon scant 1 tbsp icing onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand until dry, about 30 minutes.
Spoon reserved icing into piping bag fitted with small plain tip; pipe swirl pattern onto cookies. Sprinkle with decorating sugar, gently tapping off excess. Let stand until dry, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 79 mg
- Sugars 30 g
- Protein 3 g
- Calories 271.0
- Total fat 9 g
- Potassium 26 mg
- Cholesterol 34 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
- Iron 7.0
- Folate 14.0
- Calcium 1.0
- Vitamin A 8.0