Holiday Sugar Cookie Recipe
* 2 1/2 cups all purpose flour
* 1/4 tsp salt
* 1 Tbsp Holiday Baking Spice (Vanns brand)
* 3/4 cup (1 1/2 sticks) butter, softened
* 3/4 cup sugar
* 1 large egg
* 1 1/2 tsp Princess emulsion (Lor Ann)
1.Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Cream butter with sugar in a medium bowl with electric or stand mixer on low until smooth; add in egg yolk and Princess emulsion.
3. Whisk together flour, Holiday Baking Spice in a large bowl. Stir into the butter mixture. Mix until dough is firm and smooth. Form dough into a disk; wrap in plastic and chill dough at least 30 mins. Overnight is better.
4. Roll dough to 1/4-inch thickness on a lightly floured surface. 5. Cut out cookies with a 3 1/2-inch round cookie cutter (or shapes, too. Be sure the dough is cold when it goes into the oven so the shapes hold) and place 2-inches apart on prepared baking sheets. Bake until lightly browned around the edges, 14-17 mins. Remove from oven and transfer cookies to a wire rack; cool completely before icing.
2 lbs powdered sugar.
2-5 Tbs water, more if needed (we always use a bit more)
1 Tbs meringue powder.
Put the powdered sugar and meringue powder in a mixing bowl and turn the mixer on low to blend. Add the water slowly letting it fully incorporate until you get the consistency you are looking for. Thicker for piping and thinner for flooding.
The meringue power is what makes your icing to dry firm so you can stack cookies and the icing won’t smear or smudge. If you like it soft, omit this ingredient. If you use this and have leftover icing, seal it in a tupperware or put saran wrap over it, like right on top of the icing or the top will crust over.
If you want decorating tips, leave a message and I will answer them personally.