These classic Sugar Cookies are rich, buttery, and chewy. I’m pretty sure it’s a must that sugar cookies must be consumed during the holidays. Right??
During the holiday season, the humble sugar cookie doesn’t often get its due. But I think everyone should have a basic Sugar Cookie recipe in their repertoire and for me this is it!
I decided to spoil the hubby with these cookies since they are his favorite holiday cookies. Hey you gotta do what you gotta do to keep your man happy right? 🙂
I apologize for the picture overload but they were just too cute and went crazy with my camera!!
Classic Sugar Cookies
- Yield: 12 to 15 cookies 1x
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cups (1.5 sticks) unsalted butter, softened
- 2 tablespoons cold vegetable shortening
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Basic Royal Icing:
- 2 cups confectioners’ sugar, sifted
- 2 large egg whites
- 2 teaspoons freshly squeezed lemon juice
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy.
- Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Dust a clean work surface with flour. Rolled the chilled dough until you reach 1/4 inch in thickness.
- Use your favorite cookie cutter to cut shapes in the dough and transfer the cookies to the prepared baking sheets.
- Bake for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Transfer the cookies to the rack to cool completely.
Making the Basic Royal Icing:
- In a large bowl, whisk together the sugar, egg whites, and lemon juice until the mixture is completely smooth. It should have the texture of a glaze (if it’s too thin, add a bit more sugar. If it’s too thick, add a few drops of lemon juice.)
- Glaze cookies with a pastry bag fitted with a small medium tip or just by using a spoon. Let the icing harden before serving.
- The cookies can be kept in an airtight container for up to 3 days.