This is my go to basic sugar cookie recipe that was shared by my sister a few years ago. I cant count the number of times I have made it. Not only are they tasty but when packaged up they make wonderful give aways for weddings and baby announcements. This recipe makes a large batch and freezes beautifully iced or uniced.
I always have a batch in the freezer which comes in handy when unexpected company drops by or when I want to drop off a sweet treat to brighten someone’s day. These cookies can be iced on top with royal icing or buttercream it can also be sandwiched together with buttercream or any other of your favourite fillings.
It is a simple cookie that can be dressed up any way your want, just have full with it!
Makes at least 3 dozen large cookies. This recipe can easily be halved.
Ingredients:
2 cups butter softened
2 cups granulated sugar
2 eggs
2 Tbsp vanilla
4 tsp baking powder
6 cups flour
Instructions:
Cream the butter and sugar together until well mixed.
Add vanilla and eggs and fully incorporated.
Add baking powder and mix.
Mix in flour 2 cups at a time.
Roll a handful of dough on a prepared lightly floured surface (about 3/8″ or thinner if you wish). Cut out desired shapes using cookie cutters.
Royal Icing
3Tbsp Meringue Powder
4 cups icing sugar
5 Tbsp warm water (adding more water for thinner consistency)
Place sugar, Meringue powder in a bowl and stir at low speed.
Add water and mix on low to medium for 7 to 10 minutes.
Cover with damp towel to prevent drying out.
Icing will keep for 2 weeks when stored in the fridge. Whip again before using.
