Sugar Cookies Recipe
Don’t let the phrase ‘from scratch’ scare you. These sugar cookies are absolutely simple to make, and the sugar icing is even easier to make. Don’t believe me? See for yourself.
Prep Time1 hr 10 mins
Cook Time12 mins
Inactive1 hr 30 mins
Total Time2 hrs 52 mins
Servings: 55 cookies
- 10.5 oz all-purpose flour
- 1/8 tsp baking soda
- 1/8 tsp table salt
- 7 oz unsalted butter softened
- 3.5 oz white granulated sugar
- 1 large egg separate yolk and egg whites
- 1/4 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 cup powdered sugar
- 1 1/2 tbsp water
Making the cookies:
Line your baking sheet with parchment paper and set aside.
In a large bowl, sift together flour, salt, and baking soda. Then give everything a whisk to combine.
In another bowl, add your softened butter and white granulated sugar. Beat with a whisk or an electric mixer on low speed for about 10 minutes or until the butter is pale, and pause.
Add egg yolk and vanilla extract. Beat again until fully combined.
Add half of the flour mixture to the butter and beat on low speed. Once the batter starts to clump, add the rest of the flour and fold with a spatula to combine.
Place a large piece of parchment paper on your work surface. Turn the flour mixture out onto the paper. Gather the crumbs to form a ball and flatten it out into a disk.
Wrap the dough in cling film and put in the fridge for 30 minutes.
Take the dough out, place it in the center of the parchment paper, and place another piece of paper on top of it. This will make it easier for you to roll the dough out.
Using a rolling pin, roll the dough out into a circle, about 1/4” thick.
Remove the upper layer of paper, and cut the dough with your cookie cutters. Gently remove the excess dough around the shaped cookies and transfer the cookies onto your lined baking sheet.
Form the scraps back into a dough and repeat the rolling and cutting process until there is no dough left. This recipe should make 55 cookies.
Put the cookies in the fridge for at least an hour or until completely firm.
While the cookies are in the fridge, after 50 minutes, preheat the oven to 400 degrees Fahrenheit.
Take the cookies out of the fridge, lower the oven to 375 degrees F and bake for 12 minutes or until your cookies slightly turn golden around the edges. Allow to cool completely before you serve or decorate them.
Making the icing:
In a big bowl, beat 1 egg white using an electric mixer for 3 minutes on low until foams appear. Add lemon juice and continue to beat for another 5 minutes or until frothy.
Add half of the powdered sugar and mix for 5 minutes or until completely dissolved. Add the rest of the sugar and beat for 5 minutes.
Gradually add 1/2 tablespoon of water at a time, beat well in between until fully combined. The icing should be white and glossy without any clumps of sugar.
Divide the icing into smaller portions and add different food coloring to the icing if desired.
- Only make the icing once your cookies are cooled and ready to be decorated.
- To check the consistency of the icing, lift your spoon and let the icing drip into the bowl. The dripping should pour down in a thin stream, like a ribbon. When it hits the bowl, the ribbon should hold its shape for a few seconds before blending into the rest of the icing.
- The icing will dry out and crystalize very quickly. To prevent this from happening, you should wrap the bowl of icing in cling film.
Serving: 1cookie | Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 10mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg