Sugar Cokies with Royal Icing

Yields: 4 dozen cookies



Ingredients:


Cookies

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened to room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
Icing
  • 3 cups powdered sugar
  • 2 tablespoons water
  • 2 tablespoons light Karo syrup
  • 3/4 teaspoon clear vanilla

Directions

Preheat oven to 350 degrees.

In a large bowl whisk together flour, baking powder, and salt.

In a separate bowl (or stand mixer) beat the butter and sugar on low speed until well blended and then on high speed until fluffy.  Mix in your eggs and vanilla.  Slowly add your flour mixture and mix until just blended.

Divide dough into 4 equal parts.  Wrap in saran wrap.  Place in freezer for 10 minutes.

On a floured surface roll one piece of your dough to about a 1/4 inch thickness.  Using whatever cookie cutter you want cut out your cookies.  Place on a cookie sheet covered with parchment paper, 1 inch apart.  I like to put the whole cookie sheet into the freezer for about 5 minutes.  I think it helps the cookies keep their shape more :)

Bake for about 13 minutes or until the edges are golden brown.  Transfer to a cooling rack and allow to cool completely.  Repeat with remaining dough.

While cookies cool prepare your royal icing.  Using a mixer combine the powdered sugar, Karo syrup, water, and vanilla. You can keep adding water until you get your desired consistency.

For your first batch of icing you want a thicker, paste like consistency.  It needs to be thin enough to be squeezed through your pastry bag but thick enough to maintain it's integrity.  Place icing into a pastry bag.  I used a Wilson's 3 tip for mine.

Outline all your cookies using your thicker royal icing.

To fill in your cookies you will have to 'flow' in the icing.  You want a much thinner consistency for this icing so continue to add water until you find it.  I use a squeeze bottle for this part.

Pour icing into your cookie.  Use a toothpick to get the icing to every edge and corner.  Allow to dry.