Yield: approximately 18 to 20, 2 to 3-inch cookies
INGREDIENTS
For the Sugar Cookie Dough
2 cups (260 grams) all-purpose flour
2 tablespoons (30 grams) cornstarch, sifted
1/4 teaspoon table salt
3/4 cup (170 grams) unsalted butter, room temperature*, cut into 1/2-inch cubes
3/4 cup (150 grams) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla
For the Royal Icing (recipe can be halved)
9 to 9 1/2 cups (1 kilogram) icing sugar, sifted
1/2 teaspoon cream of tartar
1/2 cup pasteurized egg whites (boxed), room temperature
4 tablespoons water, room temperature
1 tablespoon vanilla extract
For Decorating
Piping bags, “seamless”/“tipless” bags**
“Icing colour” or “Liqua-gel” food colour (not water-based) (e.g., Wilton, Chef Master or AmeriColor brand)
*To check if your butter is at “room temperature”, press it with your fingertip. If it leaves an indent, you are good to go. If it’s greasy-looking and your finger slides into the butter, it’s too warm and if your finger doesn't leave an indent, it’s too cold.
**“Seamless/tipless” piping bags are available on Amazon - link in notes below.
METHOD
For Sugar Cookies
Preheat oven to 325 degrees F, with the rack in the middle position. Line two baking sheets with parchment paper and set aside.
Sift together the flour, cornstarch, and salt in a medium bowl.
Combine the butter and sugar together in a large bowl (if using hand-held mixer) or the bowl of a stand mixer (fitted with a paddle attachment), and beat on medium speed until light and fluffy, about 3 minutes.
With mixer on medium speed, add egg and beat until well-combined, about 30 seconds. Scrape down the sides of the bowl, and then add vanilla and beat until well-combined, about 10 seconds. Scrape down the sides of the bowl again.
Reduce speed to low and slowly add flour mixture. Beat until just combined, about 30 to 60 seconds. Turn mixture out onto your work surface and gently knead 2 to 3 times until the dough comes together in a cohesive ball. Dough will be sticky - clean hands and lightly flour them before kneading.
Form into a disk (pressing to about 1-inch thick) and roll out between two pieces of parchment paper to a 13-inch circle (the dough should be about 1/4-inch thick).
Slide dough (still between parchment paper) onto the back of a baking sheet or a cutting board and place in freezer until firm, approximately 10 to 15 minutes.
Once firm, peel away top piece of parchment paper and gently replace onto dough. Carefully flip dough over. Peel away top piece of parchment paper and gently replace onto dough. Carefully flip dough over once more and remove (and discard) top piece of parchment paper. Cut out shapes, as desired. Transfer shapes to prepared baking sheets, spacing them about 1 inch apart (dough will not spread very much).
Bake cookies until edges are set and bottoms are light-golden brown, about 14 to 20 minutes, depending on size of cookie. For best result, bake one sheet at a time and rotate baking sheet halfway through baking.
Repeat the rolling and cutting steps with remaining dough. Work gently when re-rolling or cookies will not bake evenly.
Let cookies cool on baking sheet for 5 minutes, then carefully transfer to wire rack to cool completely.
For Royal Icing
Whisk together the icing sugar and cream of tartar in a large bowl (if using a hand-held mixer) or the bowl of a stand mixer fitted with a paddle attachment.
With the mixer on low speed, slowly add the egg whites followed by the water. Mix on low speed for one minute then increase speed to medium-low and mix until glossy, about 5 minutes. About halfway through mixing, scrape down the sides of the bowl with a spatula and add vanilla.
* Thin the Royal Icing with water to create 15-second consistency icing for decorating cookies.
* When not using, place plastic wrap directly onto the surface of the Royal Icing so it doesn’t dry out.
For Thinning the Royal Icing - Depending on desired design, separate, colour and create 15-second consistency of Royal Icing.
STEP 1: Separate the Royal Icing into small bowls (one bowl per colour), as desired.
STEP 2: Colour the Royal Icing, as desired.
STEP 3: Thin the Royal Icing with water to achieve 15-second consistency, as set out below.
15-SECOND CONSISTENCY
This consistency is used to outline and flood (or fill) cookies that are between 2 and 3-inches in size.
Add water (in 1/4 teaspoon increments) until the icing falls in a steady ribbon off of a spatula and takes 15 seconds to smooth out when the spatula is run through it. When you shake the bowl, the line should disappear entirely.
The amount of water that is required will depend on the amount of icing that is being thinned out.
Add water in 1/4 teaspoon increments, testing consistency after mixing thoroughly.
TIPS AND TRICKS
Cookies
Aim for even thickness when rolling out the dough to ensure even-baking.
Toothpick Trick - cut the tip off of a toothpick. Line the toothpick up against a ruler and draw a line around the toothpick at the 1/4-inch mark. Use toothpick to poke dough in several places to ensure accurate thickness.
Royal Icing
Use “Icing colour” or “Liqua-gel” food colour only to colour royal icing (e.g., Wilton, Chefmaster or AmeriColor brand found at Bulk Barn stores or specialty baking supply stores). Do not use water-based colouring.
When applying colour, use a toothpick and apply a very small amount at a time. Gel colour is highly concentrated and a little bit goes a long way! The colour will also deepen over time.
When thinning icing, add water in very small increments (approximately 1/4 teaspoon at a time) and continue stirring with a rubber spatula until desired consistency is reached. If too thin, add a small amount of sifted icing sugar until desired consistency is reached.
I highly recommend using “seamless” or “tipless” piping bags - they make life a lot easier when it comes to decorating cookies. They can be found on amazon at:
To avoid icing from drying out while decorating, squeeze excess icing from tip and fold tip of pastry bag back onto itself.
Decorating
Cut a very small hole in each piping bag - test by drawing a line. If the line is squiggly, the hole is too small.
While piping, hold the piping bag in the palm of your dominant hand and support the piping hand with the opposite hand for stability.
Practice piping a straight line:
Think about the pressure with which you are squeezing the piping bag and the speed at which you are moving the piping bag.
Dock the icing by tapping it against the surface of your workstation. Lift the piping bag up and away (about 1/2-inch) from the surface while you lead the icing where you want it to go.
Once you have outlined your cookie, flood the cookie and then quickly add any decorative elements with a second colour of icing. Using your toothpick, drag the wet accent colour of icing through the wet base colour of icing. Both colours must be “wet” in order for designs to appear distinctly.
STORAGE
Cookies
Decorated cookies can be stored in an air-tight container at room temperature for up to a week. They can also be frozen in an airtight container for up to a month, although the colour may “blotch” when thawed.
Royal Icing
Any leftover icing can be stored in an airtight container at room temperature for up to 3 days; in the refrigerator for up to 7 days; or in the freezer for up to 1 month (once thawed, the icing will have to be re-mixed and thinned to desired consistency before piping).
