This post comes with a disclaimer, I am a chef and not a pastry chef. Yes there is a difference. The art of baking and decorating sugar cookies is very time consuming and takes a lot of patience. I did some research and googling and wanted to be able to bake the most beautiful sugar cookies that I have purchased before. I like sugar cookies that are on the thicker side, chewy, moist, holds their shape. I found a video on you tube by @sugarcookiesbysteph I am going to post the link for you. I found it very informational, I did use the cookie and frosting recipe https://youtu.be/c9YHvOAPIYs
A couple of notes before you get started
- Pick a day that you have plenty of time (it took me ALL DAY)
- Use softened butter
- Line your sheet pans with parchment!! This keep your cookies from browning too much on the bottom
- Bake your cookie sheet pans one at a time in the center of the oven. I had three sheet pans about 32 cookies.
- Do not over flour your counter top when rolling the cookie dough, use just enough. You do not want to incorporate more flour in the dough, you just want it easy to roll
- Roll to just under 1/2 inch. After baking my still measure just under 1/2 inch, they do not spread on the pan, they keep their shape. Mine baked in 9 minutes.
- I made half of the frosting recipe and still have some left over it makes a lot
- You can purchase meringue powder at Hobby Lobby or on Amazon
- Cut yourself some slack when decorating, my first ones were hideous and became tasters. It takes some time to figure the right consistency of the frosting. Once you do, the process becomes easier and quicker. My filler icing became to thick in the squeeze bottle, I used a spray bottle and sprayed water in the squeeze bottle of icing, would shake it up. I did this a few times to get the right consistency.
- I prefer the gel food color like suggested in the video
SUGAR COOKIE RECIPE by Steph
1 ½ cups sugar
1 cut butter, softened
3 eggs room temperature
1 teaspoon vanilla
½ tsp salt
4 teaspoon baking powder
4 cups all purpose flour
1. Cream sugar and butter together until light and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla and mix well. In a separate bowl, combine salt, baking powder and flour; gradually add to creamed mixture. Mix well.
2. Roll out on floured surface. Cut into shapes.
3. Bake at 350 for 8-10 minutes. (mine baked in 9 minutes)
ROYAL FROSTING RECIPE:
4 pounds powdered sugar
3/4 cup meringue powder
2 tablespoons vanilla (or any flavoring you prefer)
1 1/3 cup warm water.
Lightly combine powdered sugar and meringue powder. In measuring cup, combine water and vanilla. Add water mixture to powdered sugar mixture and mix with electric mixer until you have stiff peaks. Start slow to avoid a mess.