Classic Sugar Cookies & Icing

Classic Sugar Cookies & Icing from Eleni's New York Cookies

Sugar Cookie Dough Recipe

From Eleni’s
Makes 36 cookies

1 ¾ cup flour
2 tsp. baking powder
¼ tsp. ground nutmeg
½ cup butter
1 cup sugar
1 tsp. vanilla extract
1 egg

1. Preheat oven to 325 degrees Fahrenheit.
2. Place flour, baking powder and nutmeg into a bowl, mix so ingredients are thoroughly distributed into flour.
3. In a mixing bowl, beat together the butter and sugar until pale and fluffy. Add vanilla and beat, add in the egg and beat.
4. Gradually add the flour mixture, until well combined but not over mixed.
5. Cover dough with plastic wrap and refrigerate for several hours or overnight.
6. On a lightly floured work surface roll out the dough to 1/8’’ thickness. Using your cutters cut out holiday shapes and lift the cookies to the baking sheets.
7. Gather up leftover dough, roll it out again and cut out more shapes.
8. Bake the cookies at 325 degrees Fahrenheit for 20 minutes for a crispier cookie, or 350 degrees Fahrenheit for 14 minutes for a softer baked cookie. Place them on a wire rack to cool.

Royal Flood Icing

3 oz. pasteurized egg whites
1 tsp. vanilla extract
4 cups confectioners’ sugar

1. In a large mixing bowl combine the egg whites and vanilla and beat until frothy.
2. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
3. Turn speed up to high and beat until mixture forms stiff, glossy peaks.
4. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
5. For immediate use, transfer icing to pastry bag or heavy-duty storage bag and pipe as desired.
6. Store in airtight container in refrigerator for up to 3 days.

*For stiff “outlining” icing: Take a quarter of the icing and set aside. Use mixer or by hand slowly add confectionery sugar. Get the icing just stiff enough to create a line that traps the looser flood icing.

Learn about Eleni’s commitment to Cookies with Kids Cancer here.

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