Sugar Cookie Recipe
- 1 cup Butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoons orange juice
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
*Recipe Tip: If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies
Preparation time: 1 hrs Baking time: 6 min
Yield: 3 dozen cookies
Royal Icing Recipe
- 1/4 cup warm water
- 1 tablespoon light corn syrup
- 1/4 teaspoon almond extract
- 3 cups confectioners’ sugar, or more as needed
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.