Valentine’s Day Sugar Cookies
For Cookies:
¾ cup Granulated Sugar
½ cup Unsalted Butter (room temperature)
1 teaspoon Vanilla Extract
2 Eggs (Room temperature)
1 teaspoon Baking Powder
Pinch of salt
2 ½ cup All Purpose Flour
For Royal Icing:
2 cups Powdered Sugar
3 Egg Whites
½ teaspoon Vanilla Extract
For Cookies:
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add in eggs then mix until combined.
Add sifted flour, baking powder, salt and vanilla. Mix until fully combined.
Turn the dough onto a floured surface. Roll the dough to ½ inch thickness, then use Sur La Table Valentine’s Day Cookie Cutters. Dough can be rolled two more times to get desired number of cookies.
Place the cut-out cookies at least two inches apart on a sheet pan lined with parchment paper. Bake for 10 minutes, then allow cookies to rest on the baking tray until cooled.
For Royal Icing:
In a stand mixer, whip egg whites using the whisk attachment until soft peaks. Add in vanilla extract.
Gradually add sifted powdered sugar. Continue to whisk until stiff peaks form.
Divide royal icing into 3 bowls. Add food coloring to each bowl until desired color is reached, adding one drop at a time.
Cover bowls of royal icing with a damp paper towel to prevent it from drying.
Decorate cookies as desired.
Valentine’s Day Sugar Cookies
For Cookies:
¾ cup Granulated Sugar
½ cup Unsalted Butter (room temperature)
1 teaspoon Vanilla Extract
2 Eggs (Room temperature)
1 teaspoon Baking Powder
Pinch of salt
2 ½ cup All Purpose Flour
For Royal Icing:
2 cups Powdered Sugar
3 Egg Whites
½ teaspoon Vanilla Extract
For Cookies:
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add in eggs then mix until combined.
Add sifted flour, baking powder, salt and vanilla. Mix until fully combined.
Turn the dough onto a floured surface. Roll the dough to ½ inch thickness, then use Sur La Table Valentine’s Day Cookie Cutters. Dough can be rolled two more times to get desired number of cookies.
Place the cut-out cookies at least two inches apart on a sheet pan lined with parchment paper. Bake for 10 minutes, then allow cookies to rest on the baking tray until cooled.
For Royal Icing:
In a stand mixer, whip egg whites using the whisk attachment until soft peaks. Add in vanilla extract.
Gradually add sifted powdered sugar. Continue to whisk until stiff peaks form.
Divide royal icing into 3 bowls. Add food coloring to each bowl until desired color is reached, adding one drop at a time.
Cover bowls of royal icing with a damp paper towel to prevent it from drying.
Decorate cookies as desired.