longer.blue

Ingredients For the sugar cookies 1 cup (230g) butter, softened 1 cup (200g) sugar 1 egg 1-2 tsp vanilla extract 3 cups (375g) all-purpose flour 1/4 tsp baking soda 1/2 tsp salt For the cookie icing 2 egg whites, beaten until foamy 3 cups powdered sugar 1–2 tbsp water 1/4 tsp cream of tartar (optional) Note: The icing recipe contains raw egg whites. If you are concerned about consuming raw eggs, use the alternative recipe below. For the alternative royal icing (no raw eggs) 3 tbsp meringue powder 4 cups powdered sugar 4–5 tbsp warm water Instructions To make the sugar cookies Cream together softened butter and sugar. Mix in the egg and vanilla. Add dry ingredients (flour, baking soda, salt) and mix until combined. Chill the dough for at least 30 minutes. Preheat oven to 350°F (180°C). Roll dough to 1/4-inch thick on a floured surface and cut out shapes. Place on a parchment-lined baking sheet. Bake for 9–11 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To make the icing (with raw egg whites) Sift powdered sugar and cream of tartar. Combine with beaten egg whites and whip for 5 minutes until stiff peaks form. Add water to reach desired consistency, then use to decorate. To make the alternative royal icing Beat all ingredients together for 7–10 minutes until stiff. Add water to reach desired consistency, then use to decorate.