Tuesday, December 22, 2009

Fluffy Sugar Cookies with Royal Icing/Sprinkles

I must regretfully say - I am kinda over the rolled sugar cookie thing.  The first time you roll out the cookies, they turn out well, and then you have to keep adding more and more flour to the board to keep the dough from sticking -- and the last few cookies are so thin and too crispy.  And let's not forget the decorating, oh the decorating.  The first few cookies are fun to decorate, and then you see that you have another 30 or so to carefully decorate.  But these cookies... they are so light, fluffy, and easy to make!  I liked making little "small" fluffy cookies, but feel free to make them into larger balls.  You may just have to adjust the time accordingly.  I pressed some festive Christmas sprinkles into some of them and the others I piped some blue royal icing on.

  • 2 cups granulated sugar*
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 14 Tbsp (1 3/4 sticks) unsalted butter, softened
  • 1 Tbsp vanilla extract
  • 2 large eggs
  1. Spread 1/2 cup of the sugar* in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside.
  2. Beat the butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
  3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure dough is combined. Refrigerate dough for at least an hour.
  4. Adjust oven rack to middle position and heat oven to 350°F. Using palms, roll 2 Tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls on baking sheets, spaced 2 inches apart.
  5. Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cook on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Royal Icing:
  • 1 egg white
  • 1 & 5/8 cups of powdered sugar
  • a few splashes of lemon juice
  • food coloring
  1. Beat together egg white and powdered sugar with a hand mixer until stiff peaks form and the icing is shiny.
  2. Add in lemon juice and continue beating.  Beat in food coloring.
  3. Either pipe icing or spread on cookies.

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