I know I might be weird, but I not the Biggest Sugar Cookie Lover out there, but Mike is, so I always make them. This recipe however, made me rethink all of that , because they were just sooo tasty! I also tried out some royal icing on half, buttercream on the other half, and I must say, that I didn’t do TOO bad! It is very time consuming, and I just hope I can get better!
The cookie recipe is from the blog Annie’s Eats – and the almond extract in it makes it perfect!
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool. Yields ~40 cookies.
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 7-10 minutes. Transfer the contents of the mixing bowl to an air-tight container. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set.
Once edged, transfer some of the remaining icing to a separate air-tight container. Thin out icing. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Buttercream Frosting :
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.