Homebake Melt-In-Your-Mouth Sugar Cookies with Frosting (Butter and Royal)

Melt-In-Your-Mouth Sugar Cookies with Frosting (Butter and Royal)

Comments : 1 Posted in : bake, baking, Christmas, classic, cookies, dessert, easy, holidays, intermediate, recipe, sweets on by : Jeanette Rueb Tags: , , , , , , , , , , ,

I’m not normally a fan of sugar cookies, but I made these by request for a family member, and I found that they really grew on me. The flavor is subtle, and the texture is incredibly delicate. Despite the delicious, crumbly, melt-in-your-mouth feel of these cookies, they’re plenty durable and will hold up to clumsy frosting jobs (like mine). What they won’t hold up to is being dropped on the floor, something I can also say from experience.

For mine, I used homemade royal icing because I needed to stack them in a bag. If you have a way of storing soft-frosted cookies, I wholeheartedly recommend going that route. I’ll include both frostings so you can choose what works best for your needs and wants.

For the Cookies
1 cup Butter, softened
3/4 cup Powdered sugar
1 Egg
1 tsp Vanilla extract
1 tsp Almond extract
1 tsp Lemon (or orange) juice
1 tbsp Lemon (or orange) zest
2 3/4 cups Flour
1 tsp Baking soda
1 tsp Cream of tartar
A pinch of Salt

For Royal Icing (enough for all the cookies and then some)
3 1/2 cups Powdered sugar
3 Egg whites, pasteurized
1 tsp Lemon juice
1 tsp Vanilla extract
Gel food coloring

For Soft Buttercream Icing
1/2 cup Butter, softened
1 tsp Vanilla extract
2 1/2 cups Powdered sugar
2 1/2 tbsp Heavy cream
Gel food coloring

For the Sugar Cookies

In the bowl of a stand mixer, cream together butter and powdered sugar for the cookies and beat on high until light and fluffy. Scrape down the sides of the bowl and add in the egg. Once the egg is incorporated, add vanilla and almond extracts, citrus juice, and zest. Mix again and set aside.

In a large bowl, sift together the flour, baking soda, cream of tartar, and salt. Gradually mix the dry ingredients into the wet, scraping down the sides as needed, until everything is incorporated.

Turn the cookie dough out onto a sheet of plastic wrap, place a second sheet on top, flatten the dough into a disc, and wrap it up tight. Place the dough in the fridge to chill for at least two hours.

Once the dough has been allowed to chill, preheat the oven to 350 degrees F and line a pair of baking sheets. Sanitize, dry, and flour a section of countertop to work your dough.

Remove half of the dough from the fridge and roll it to between 1/4 and 1/2 inch thick. Cut out shapes with your favorite cookie cutters and transfer them with a spatula to a cookie sheet. Bake for 10 minutes and remove the cookies before they start to brown. They should be pale but set when they come out.

Cool on the tray for about two minutes before transferring the cookies to a wire rack to cool completely before frosting (otherwise, your frosting will melt off). Top with sprinkles!

Cookies Fox Royal Icing - Free photo on Pixabay

For the Royal Icing

Sift the powdered sugar into a bowl to remove all the lumps. Add in your wet ingredients and whisk on low until everything is wet. Whisk on high for five minutes until you achieve stiff peaks in your frosting. Divide into bowls to mix in food coloring and either spread on the cookies with a knife (if you’re an unskilled savage like me) or transfer to piping bags to decorate like a pro. You can outline with thick icing and flood the inside of your outline with thinned icing (thin with water), or you can do cute decorations as is. Let the frosting set for a couple of hours or overnight before storing.

Cupcake Baking Dessert - Free photo on Pixabay

For the Soft Buttercream Frosting

Cream the butter for about three minutes until light and fluffy. Add in the vanilla extract and slowly incorporate two cups of the powdered sugar. Add in heavy cream until the frosting reaches the consistency that you like, balancing out and thickening with more powdered sugar if you go too far. Divide the finished frosting into bowls and color with gel food coloring. Spread it on your cooled cookies with a spatula or a knife (or pipe it, if you’re feeling fancy) and let the frosting set for a couple of hours before storing.


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