Iced Sugar Cookies

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 whole large egg
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 whole large egg white
• 2 cups powdered sugar
• ½ teaspoon fresh lemon juice
• 1 drop gel food coloring (optional)

Instructions

1. 1

   Cream together 0.5 cup of softened unsalted butter and 0.75 cup of granulated sugar in a medium bowl using an electric mixer on medium speed. Beat for 2–3 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air for tender cookies.

2. 2

   Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter mixture. Mix on medium speed for 1 minute until fully combined and smooth.

3. 3

   In a separate small bowl, whisk together 2 cups of all-purpose flour, 0.25 teaspoon of baking powder, and 0.25 teaspoon of fine sea salt.

4. 4

   Add the dry ingredients to the wet ingredients and mix on low speed until just combined — stop as soon as no white streaks of flour remain. Do not overmix, as this will toughen the dough.

5. 5

   Turn the dough out onto plastic wrap, flatten it into a disk about 0.5 inch thick, and refrigerate for at least 15 minutes — chilled dough is easier to roll and cuts cleaner shapes.

6. 6

   Preheat your oven to 350°F and line two large baking sheets with parchment paper. Lightly dust your work surface with flour.

7. 7

   Working with half the dough at a time, roll it out between two pieces of parchment paper to a thickness of about 0.25 inch — uniform thickness ensures even baking. Remove the top parchment and cut out shapes using cookie cutters, placing each cookie 1 inch apart on the prepared baking sheets.

8. 8

   Gather any dough scraps, re-roll, and cut additional cookies until all dough is used. Chill the cut cookies on the baking sheets for 5 minutes.

9. 9

   Bake on the middle oven rack for 8–10 minutes, until the edges are set but the centers still look slightly underbaked — they will continue cooking as they cool. The cookies should be very pale, almost white, with just the slightest golden tint at the edges.

10. 10

    Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire cooling rack using a flat offset spatula. Cool completely before icing, about 15 minutes.

11. 11

    In a clean medium bowl, whisk 1 large room-temperature egg white vigorously with a whisk or electric mixer on medium speed until it becomes foamy, about 30 seconds.

12. 12

    Gradually add 2 cups of powdered sugar while continuing to beat, then add 0.5 teaspoon of fresh lemon juice. Mix on medium speed for 2–3 minutes until the icing is smooth, glossy, and spreadable. If using gel food coloring, add 1 drop and stir until the color is evenly distributed.

13. 13

    Using a small offset spatula or the back of a butter knife, spread a thin, even layer of royal icing over the top of each cooled cookie. Work quickly before the icing sets — it will be fully dry and firm in about 1 hour at room temperature.

14. 14

    Let the icing set completely before storing the cookies in an airtight container at room temperature for up to 5 days.

Tools you’ll need

• electric mixer
• medium mixing bowl
• small mixing bowl
• whisk
• measuring cups and spoons
• plastic wrap
• two large baking sheets
• parchment paper
• cookie cutters
• wire cooling rack
• flat offset spatula
• small offset spatula or butter knife

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