Sugar Cookies – WE ARE…PENN STATE

While shopping in State College a few weeks ago, I saw a lion paw cookie cutter and had to have it. It’s amazing how many cookie cutters are out there right now. Iced cookies are becoming very popular and I’ve been searching for that perfect sugar cookie. I’ve made several different recipes and they were all good in their own way. But they never did “wow” me. Most of the recipes I found were a bit time consuming since you would have to chill the dough before you rolled it out. One day I stumbled on Bake at 350 and saw she makes her cookies with chilled butter and rolls them out as soon as it comes together. I knew I had to try it and I’m so happy I did. These made me say, “WOW”! I had the cookies done within 1 hour after I started. I will give you one tip. When you put the cold butter into the bowl, turn on the mixer and start the process of breaking down the butter BEFORE you add the sugar. I didn’t do that and when I turned the mixer on sugar went flying. Live and learn.

If you want a great tutorial of how to do the royal icing, Bake at 350 has it broken down for you. She really does an outstanding job explaining how to thin the icing and do outlines on the cookies.

Sugar Cookies:

  • 3 c unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1 c sugar
  • 2 sticks cold butter
  • 1 egg
  • 1 tsp tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  1. Preheat oven to 350.
  2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
  3. Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Royal Icing:

  • 4 TBSP meringue powder
  • scant 1/2 c. water
  • 1 lb. powdered sugar
  • 1/2 tsp light corn syrup
  • few drops clear extract
  1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
  2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
  3. Add in the corn syrup and extract.
  4. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form.
  5. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.

Source: Bake at 350


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