Classic sugar cookies with icing

Votes: 11

How to Make - Classic Sugar Cookies with Frosting

Time: 55 min.
Complexity: easily
Quantity: 30 cookies

Flat sugar cookies are incredibly easy to make and incredibly delicious! You can bake them in large batches and serve them daily with tea or coffee. Cover them with royal icing, and they'll be a wonderful decoration for any holiday. They're traditionally baked and decorated for Christmas. For a fun family activity, you can even involve your little ones in the process.

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.

Ingredients for the recipe:

Sugar cookies

2.5 cups premium flour
1/4 tsp baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar
165 g butter at room temperature, cut into small pieces
1 large egg, lightly beaten
1 tsp vanilla extract
Special equipment: cookie cutters

Royal icing

4 cups powdered sugar
1/4 cup dry egg white
Food coloring, optional
Decorative sugar for sprinkling, optional
Sprinkles, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, premium flour, powdered sugar, vanilla extract, eggs

Cooking the dish according to the recipe:

Shortcrust pastry for sugar cookies: In a small bowl, whisk together flour, baking powder and salt.

In a large bowl, beat the granulated sugar and butter with a mixer on medium speed until light and fluffy, about 5 minutes. While continuing to beat, add the egg, then the vanilla. Add the flour and reduce the speed to medium-low until thoroughly combined. Divide the dough in half and roll out two circles 0.6 cm thick. Then wrap in plastic wrap and refrigerate for an hour to set.
Place two oven racks, top and bottom. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Remove the dough from the refrigerator and let it rest at room temperature for a few minutes. Roll out the circles, one at a time, between two sheets of parchment paper to a thickness of 0.3 cm. Cut out shapes from the dough with cookie cutters and place them on baking sheets, 5 cm apart.
Bake for 10–12 minutes, until the cookies are golden brown on the bottom. Cool the cookies on the baking sheet first, then transfer them to a wire rack to cool completely.

Gather the remaining dough, roll it into a ball, and flatten it. Wrap the circle in plastic wrap and refrigerate for an hour. Then roll out the dough again into a thin sheet, cut out shapes, and bake.
Decorate cookies with icing, decorative sugar and sprinkles.

Royal icing

In a large bowl, beat the powdered sugar, egg white powder, and 1/3 cup water with a mixer on medium-high speed until stiff peaks form. Add food coloring, if using.