Sugar Cookies (w/icing)

Cookies

Step 1

In a large bowl, whisk 4 ½ cups (572g) of all-purpose flour (sifted) and 1 teaspoon baking powder. Keep aside. 

Step 2

Using a paddle attachment, beat 1 1/2 cups (339g) of unsalted butter (cool room temperature) and 1 1/2 cups (300g) of granulated sugar on medium-high (KitchenAid setting 4 to 6) for approximately 3 minutes, until fully combined and smooth.

Step 3

Add 2 large eggs (room temperature), one at a time until fully incorporated.

Step 4

Add 2 teaspoons of pure vanilla extract and ½ teaspoon almond extract (optional). Beat until fully incorporated.

Step 5

On low (KitchenAid setting 2), slowly add in the flour and baking powder combination from Step 1. Beat until fully incorporated.

Step 6

Divide the dough into 3 equal portions.

Step 7

Take one portion, place it between two sheets of parchment paper and roll out to ¼-inch thickness - you now have a sheet of dough. Repeat with the remaining two portions of dough.

Tip 1: use a non-slippery surface when rolling out the sheets of dough.

Tip 2: thickness matters otherwise cookies will remain underbaked. 

Step 8

Place the 3 sheets of dough on baking trays and chill for at least 1 hour or up to 1 day. You can also stick them in the freezer for 30 minutes.

Step 9

When ready to bake. Preheat the oven to 350F and line baking trays with parchment paper.

Step 10

Remove your sheets of dough from the refrigerator (or freezer) and cut out desired shapes. Re-roll scrapes into a sheet of dough (¼ inch thickness) and cut out more shapes.

Tip 1: if the dough is too warm, option to stick the re-rolled sheet of dough into the refrigerator or freezer for approximately 15 minutes (or until the dough is firm again) before cutting out desired shapes.

Tip 2: you can use cookie cutters or if you simply want round cookies you can use a drinking glass or a cleaned out can (e.g. from beans or pasta sauce).

Step 11

Transfer the cut out shapes to the lined baking tray(s) using a flipper spatula. Place cookies 2 inches apart. Bake for 10 minutes. You know your cookies are ready when they begin to brown.

Step 12

Allow the cookies to cool for 5 minutes before transferring to a cooling rack, and allow to cool completely. Option to enjoy cookies plain (un-iced). Did you know: baked un-iced sugar cookies can be stored in the freezer in an air-tight container for up to one month.

Border icing 

Step 1

When ready to decorate your sugar cookies, in a small bowl, whisk together 1 cup of icing sugar (sifted), 1/2 teaspoon of pure vanilla extract (or pure almond extract), and 1 or 2 tablespoons of water or milk. Whether you use water or milk and how much will impact the consistency of the border icing. Option to add extra icing sugar (1 tablespoon at a time) to adjust consistency. You know your border icing is ready when the icing is thick but still pourable.

Tip 1: if you want a white coloured icing, use almond extract instead of vanilla extract.

Tip 2: practice piping on a piece of parchment paper or on a plate to get a feel of the icing and its consistency.

Step 2

If desired, add food colouring, a few drops at a time until you’ve achieved the colour you like. Repeat Steps 1 & 2 for as many colours as needed to decorate your cookies.

Step 3

Begin tracing an outline. Allow the border icing to set slightly before proceeding with the flood icing.

Flood icing

Step 1

In a small bowl, whisk together 1 cup of icing sugar (sifted), 1/2 teaspoon of pure vanilla extract, and 3 tablespoons of water or milk. Whether you use water or milk will impact the consistency of the flood icing. You know your flood icing is ready when the icing is pretty thick but drizzles more freely than the border icing. Option to add extra water or milk until the consistency is pourable.

Tip: practice piping on a piece of parchment paper or on a plate to get a feel of the icing and its consistency.

Step 2

If desired, add food colouring, a few drops at a time until you’ve achieved the colour you like. Repeat Steps 1 & 2 for as many colours as needed to decorate your cookies.

Step 3

Begin filling from the centre and work your way outwards being careful not to overflow the border icing. Option to top with M&Ms or sprinkles,

Tip: use a toothpick to smooth out any air bubbles before the flood icing sets.

Step 4

Allow the decorated cookies to dry for 24 hours. You know your cookies are dry when the surface is set and completely smooth.

Step 5

Enjoy! Cookies can be stored in an air-tight container, layered between sheets of parchment paper, at room temperature for up to 10 days.

Note: recipe inspired by Handle the Heat