Sugar Cookies

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Ingredients

For the Cookies:

• 2 and 1/4 cups (281g) all-purpose flour, plus more as needed for rolling and work surface

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup (170g) unsalted butter, softened to room temperature

• 3/4 cup (150 grams) granulated sugar

• 1 large egg, at room temperature

• 2 teaspoons pure vanilla extract

Easy Icing for Decorating:

• 3 cups (360g) confectioners’ sugar

• 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)

• 2 teaspoons light corn syrup

• 4.5 to 5 Tablespoons room temperature water

• Pinch of salt

Instructions

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with the second piece of dough.

7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

8. Prepare the Icing: Using a fork, stir the confectioners’ sugar, vanilla, corn syrup, and 4.5 Tablespoons of water together in a medium bowl. It will be very thick and almost impossible to stir. Switch to a whisk and whisk in 1/2 Tablespoon of water. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use. If it’s too thick (sometimes it is), whisk in another 1/2 Tablespoon of water or a little more until you reach the consistency.

9. If desired, stir in food coloring. You can pour some icing into different bowls if using multiple colors.

10. The icing will take about 24 hours to completely dry. However, feel free to enjoy the cookies before the icing completely dries. To help speed up the drying process, place cookies on a baking sheet and transfer to the fridge.