The Best Sugar Cookies

Ok, so I know I'm making a huge assumption by saying these are the Best Sugar Cookies, but to me they are and here's why: I love dense, firm, almost shortbread-like sugar cookies that keep their shape when they cook. I like the edges to stay sharp and similar to the cookie cutter shape, and not spread out and get thin around the outside. This recipe does just that. So if you love softer sugar cookies, these aren't for you, but if you like ones with a bit of a bite that look very pretty and taste delicious, try these!

The Best Sugar Cookies

1 cup butter

1 1/3 cups sugar

2 eggs

1 teaspoon vanilla

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

In a mixer with a paddle attachment, cream the butter with the sugar. Add the eggs one at a time, mix thoroughly then add the vanlla. Stir the baking powder and salt into the flour then add dry ingredients to the mixing bowl and mix on low to combine. Form dough into a disk, wrap in plastic wrap and chill 2 hours. 

Roll out on a floured surface to 3/8-inch thick and cut out desired shapes. Place on a parchment-lined sheet pan and bake at 400°F for 8-10 minutes until just starting to brown around the edges. Let cool on the sheet pan. Enjoy!
Recipe adapted from Gale Gand

Royal Icing

(Makes about 3 cups)

3 tablespoons meringue powder (you can find it at craft stores or specialty grocery stores)

or you can use 2 egg whites

4 cups confectioner's sugar (about 1 lb)

6 tablespoons warm water

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer). For stiffer icing, use 1 tablespoon less water and for thinned icing, add 1/2 teaspoon more water at a time until you reach consistency you want.  Put the icing in separate bowls and add food coloring to make multiple colors.
Recipe from Wilton