Rolled Sugar Cookies

Ingredients

• 2 sticks (8 oz or 225g) unsalted butter, softened
• ⅔ cup (130g) sugar
• 1 ½ teaspoons vanilla or almond extract
• (Finely grated zest of 1 lemon)
• 1 large egg
• 2 ½ cups (315g) all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder
• (Colored sprinkles, decorating sugar, or nonpareils)
• Hide ingredients for (Royal Icing) 1 (Royal Icing) (opens in new tab) (Royal Icing)
  • 3 ½ cups powdered sugar
  • ⅛ teaspoon cream of tartar
  • 2 large egg whites
  • 2 tablespoons lemon juice
  • 1 large egg white
  • ⅓ cup powdered sugar
  • ⅔ cup powdered sugar, sifted

  Sub-recipe steps

  1. Sift together into a medium bowl: 3 ½ cups powdered sugar; ⅛ teaspoon cream of tartar
  2. Beat in a large bowl, or in a stand mixer with the whisk attachment, until stiff but not dry: 2 large egg whites
  3. Gradually add the sifted sugar mixture and: 2 tablespoons lemon juice
  4. until it is of a good consistency to spread. Cover with a damp cloth until ready to use.
  5. To apply as piping or for decorative effects, use a piping bag fitted with a fine plain tip, or cut off the corner of a zip-top bag or the tip of a parchment paper cone. Should you want the icing stiffer, add a little more sifted sugar. To make it softer, thin it very gradually with lemon juice or water.
  6. About ¾ cup
  7. Stir together in a microwave-safe bowl until thoroughly combined: 1 large egg white; ⅓ cup powdered sugar
  8. Microwave until the mixture reaches 160°F on a thermometer (it should not exceed 175°F), 30 to 60 seconds. (If you need to take more than one temperature reading, wash the thermometer thoroughly or dip it into a mug of boiling water before taking additional readings.) Add and beat on high speed until the icing is cool and holds stiff peaks: ⅔ cup powdered sugar, sifted
  9. If the icing is not stiff enough, add more sugar. Color, if desired, with liquid, powdered, or paste food coloring; the color will intensify as the icing stands. The icing can be stored in a covered container for up to 3 days; press a piece of wax or parchment paper directly against the surface to prevent drying. The icing can be rebeaten if necessary. To pipe, see version I.