Sugar Cookies

We made these for Easter and they were pretty good, I made sure to leave them thick and they stayed soft in the middle. I didn't have meringue powder and don't like to use raw eggs in royal icing so I just mixed powdered sugar and water together and we iced the cookies with that.


Sugar Cookies

From A Touch of Thyme

Ingredients:

For the sugar cookie:

• 1/2 cup unsalted butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups all-purpose flour

For the icing:

- Powdered Sugar and Water

Instructions:

1. In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy. Beat in egg and vanilla.
2. Turn the mixer to low and add the baking powder and salt. Gradually add the flour and mix until combined.
3. Form dough into a ball and wrap dough tightly in plastic cling wrap and freeze for 30 minutes or refrigerate until firm (at least 1 hour or overnight).
4. Preheat the oven to 350 F. Line the cookie sheet with parchment paper.
5. Remove dough from fridge and let it stand for 5-10 minutes.
6. Roll out dough on a lightly floured surface to about ¼-inch thick. Cut out shapes using egg-shaped cookie cutters.
7. Transfer your cookies onto the cookie sheet, placing them 1 inch apart.
8. Re-roll scraps and repeat.
9. Bake cookies for 8-10 minutes depending on thickness. Let it cool for 1 minute on the pan and then transfer cookies to a wire rack to cool completely.