This Super Easy, Soft and Buttery, Bakery Style Sugar Cookies Recipe is so good you won’t need another recipe again.
They also hold their shape really well and make perfect cutout cookiesYou will love this Bakery Style Sugar Cookie Recipe.
These cookies are light and tasty without being heavy or tough.
They are so soft and buttery they practically melt in your mouth.
What’s Valentine’s Day without some delicious freshly baked Treats? Aahh the small of freshly baked cookies, one of my favorite things. I love a deliciously iced sugar cookie and the designs for Valentine’s Day, they are so pretty you almost make you feel bad for eating them…almost. These bakery style sugar cookies are easy to make and delicious to eat. With a beginner walk through of how to make royal icing without meringue powder and everything, These sugar cookies can’t be any easier. you will love love them so go make them for someone already Valentines’ Day is coming fast.
Bakery Style Sugar Cookies with Royal Icing
- 2 1/2 cups all-purpose flour
- 1 1/4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
- Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
- Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight). also if you wanted to freeze some dough now would be the time.
- When ready to cut cookies, preheat oven to 375°F.
- Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
- Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
- Divide the icing into two bowls. The first bowl of icing stays white.
- The second bowl of icing add several drops of pink food coloring mixing well to make sure the color is blended throughout the entire bowl of icing.
- Spoon each color of icing into Frosting bags. Twist the open end of the bag to push the icing to the tip.
- Outline each of the cookies with the matching colors.
- Allow this to dry for 30 seconds before filling in the body with the* thinner icing.
- * Squeeze the majority of each of the icings into separate bowls then add 1 tsp of water to each of them and mix it in.
- Leave a small amount of each of the icing in the frosting bag for use on the cookie for decoration.
- Get Creative and add decoration to each cookie. Allow for the cookies to dry for 5-10 hours.
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