Cut Out Sugar Cookies

Instructions

Combine the dry ingredients, the flour, baking powder, and salt in a large bowl and set aside.

Cream the butter and the sugar together using a stand mixer or a hand mixer. Beat for about 5 minutes on high speed until the sugar is dissolved into the butter. Scrape down the sides.

Add the egg and the vanilla, beat to combine. Scrape the sides of the bowl again.

Add the dry ingredients and beat on low until the dough is combined. If the dough seems too wet to roll out sugar cookies, you can add a tablespoon or two of flour.

You have several options: you roll the dough out on a floured surface, or you can chill the dough in the refrigerator for several days before rolling it out.

Roll out the cookie dough on a lightly floured surface to about 1/4-inch thick. Place the cookies on a parchment-lined cookie sheet and chill for 2 hours up to overnight.

When ready to bake the cookies, preheat the oven to 350 (175). Bake the cookies for 11-14 minutes. Watch closely as oven temperatures vary. Allow the cookies to cool for 5 minutes and transfer them to a wire rack to cool completely.

Decorate the cooled sugar cookies with royal icing or simple buttercream.

Royal Icing

Combine the powdered sugar and the meringue powder. Whisk to combine.

Add ¼ cup of water and mix on low with a mixer fitted with the whisk attachment.

Slowly add in additional water until the royal icing reaches the consistency that you want. Add more water to thin.

Add food coloring, if desired.

Easy Icing Glaze

Add the powdered sugar and salt to a bowl whisk to remove the lumps.

Add the corn syrup, vanilla, and half of the water. Whisk to combine.

Continue to add water until you reach the desired consistency.

Add food coloring, if desired.

Dessert