Sugar cookies with icing
Votes: 9
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 15-17 pcs.
Complexity: easily
Quantity: 15-17 pcs.
Trisha Yearwood makes these cookies for every holiday season because they're perfect for decorating. She chills the dough for at least an hour before rolling it out (but you don't have to!). Let the kids help decorate the sugar cookies with icing, sprinkles, and confetti.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For shortcrust pastry:
- 2 cups of flour for baking, plus extra for dusting
- 2 tsp baking powder
- 0.5 tsp fine salt
- 0.5 cups (110 g) butter
- 1 cup granulated sugar
- 1 large egg
- 0.5 tsp vanilla extract
For the glaze:
- 450 g powdered sugar
- 3 tbsp meringue powder
- 1/3 cup warm water (up to 35 C)
- Food coloring (optional)
- Assorted decorations made from colored sugar and candy pieces
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Recipes with similar ingredients: flour, eggs, vanilla extract, powdered sugar
Cooking the dish according to the recipe:
- To make the cookies: Sift together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer until lightly fluffy (about 2 minutes). Add the egg and mix thoroughly. Gradually add all the sifted dry ingredients to the mixture, one spoon at a time. Stir in the vanilla. Refrigerate the cookie dough for at least 1 hour.
- Preheat oven to 200°C (400°F). Divide the dough in two: refrigerate one half, and roll the other half out on a lightly floured surface to a thickness of 0.4–0.5 cm. Cut the dough using cookie cutters. (For medium-sized cookies, use 6-cm cookie cutters.) Place the cookies 5 cm (2 inches) apart on an ungreased baking sheet. Refrigerate the sheet for a few minutes before baking. This will help the cookies maintain their shape during baking. (You can use the dough scraps to make new batches of cookies.) Bake until the edges of the cookies are browned, 8–10 minutes. (If baking two baking sheets at once, switch the positions of the sheets halfway through baking.) Cool the cookies on the baking sheet for 1–2 minutes before letting them cool completely.
- To prepare the glaze: In a medium bowl, whisk together the powdered sugar, meringue powder, and warm water. Stir until the icing is smooth. Control the consistency of the icing by adding more sugar or water as needed. Add food coloring if desired. Spread the icing on the cooled cookies and top with your choice of decorations.
Additional information: Meringue powder is sold in jars. It is used in place of egg whites in many icing recipes.
Categories:
recipe / Festive dishes / Christmas / Desserts / Cookie / Trisha Yearwood
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