Sugar Cookies
Delicious sweet sugar cookies with a ready-made royal icing decoration!
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Servings: 35 biscuits
Ingredients
Sugar Cookies
- 255 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla bean extract
- 1 medium egg
- 425 g plain flour (plus extra for dusting)
Decoration
- 2 egg whites
- 400-500 g icing sugar
- food colourings
Instructions
Sugar Cookies
- Preheat your oven to 200ºc/180ºc Fan and line 3-4 baking trays with parchment paper.
- Cream together the unsalted butter and caster sugar until light & fluffy, then gradually beat in the egg and vanilla bean extract so that the mixture is smooth.
- Add in the Plain Flour and beat again till the dough is combined.
- Roll the mixture out on a lightly floured work surface to the thickness of two £1 coins.
- Cut them out in the various shapes that you want - I used 6cm size cutters but in various different shapes so that I had a mixture!
- Place them onto the lined baking trays a couple of centimetres apart and bake in the oven for 8-10 minutes until they start to go golden around the edges.
- Leave to cool on a wire rack.
Decoration
- Add the egg whites to a large bowl, and add the icing sugar
- Whisk together until smooth and thick. I start with the 400g, and add a bit more as I mix, to get the thick texture I am after
- Colour the icing however you want - I did a variety of colours in separate bowls
- Pipe this round the edge of the cookies and fill in the middle however you want - you can pipe around the edge with the firmer icing, and then slacken the rest with a little water to soften
- Once they're all done, leave the icing to harden and dry, for at least 30 minutes
Notes
- These will last 4-5 days in an airtight container, or you can freeze them for up to 3 months.
- I use these food colourings -
- I use these piping bags
- I use this basic baking tray
- I use this vanilla extract