Holiday Sugar Cookies
Grab your favorite Holiday cookie cutters and get baking! This classic sugar cookie recipe will be your go to any time you need to bake some delicious sugar cookies for decorating. I make these for my family holiday party every year and all the kids decorate them.
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon Fine New Zealand Sea Salt
- 3/4 cup superfine sugar
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 4 cups confectioners’ sugar
- 1/4 cup meringue powder
- Food coloring (optional)
- Decorating sugar, for topping (optional)
- Your favorite sprinkles (optional)
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll,about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
When measuring flour,we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)