The two main differences in this cookie, is the texture of the sugar cookie itself (by not using granulated sugar, like most recipes) & also the W&S Royal Icing recipe is divine (although a little more on the difficult side to actually apply a clean look, but they are beyond tasty so that doesn't matter in my book!)
Use this recipe with any cookie cutter & it'll be your favorite sugar cookie recipe for all occasions. That statement, I can guarantee!
Sugar Cookie Recipe
Ingredients
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- Coarse salt
- 2 sticks unsalted butter, room temperature
- 2 cups of turbinado sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Sprinkles for decorating
Directions
- Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low. Add flour mixture, then vanilla. Switch your mixer to a ''dough'' attachment. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour. **NOTE: I always freeze 1/2 of the cookie dough in a freezer safe container, to use later because 4 cups makes a lot of cookies. You can refrigerate half the dough you plan on using and instantly freeze the rest.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out cookies using cookie cutter rerolling scraps twice. Transfer to a baking sheet, and refrigerate until firm, about 30 minutes. Bake until edges just start to brown, 10 to 12 minutes. Transfer cookies to a wire rack, and let cool completely.
- Follow directions on Williams & Sonoma Royal Icing mix box. Decorate & enjoy!
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