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| Recipe adapted from joyofbaking.com |
11/2 cup (195 g) all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113,5) unsalted butter, at room temperature
75g granulated sugar
1 large egg
1 tsp vanilla extract
For the royal icing:
1 egg white
1 tbs lemon juice
1 cup powdered sugar, sifted
Choice of food coloring
- In a bowl mix the flour with baking soda and salt.
- In a mixing bowl, beat the butter and sugar with a mixer until light and fluffy (about 3 minutes), add the egg and vanilla extract, beat for 1 minute or until well combined.
- Add the flour and beat until smooth with the mixer. Wrap the dough with plastic wrap, put in the fridge for about 1 1/2 hour.
- Preheat oven to 177 ˚C, line 2 baking sheets with baking paper.
- Remove half of the dough from the fridge and let the other half wrapped in the fridge. On a lightly floured surface with a lightly floured dough roller, roll the dough to 1 cm thick. With a lightly floured cookie cutter, cut desired shape and place them onto a prepared baking sheet, refrigerate the unbaked cookies on the baking sheet for about 15 minutes.
- For the royal icing: In a mixing bowl beat the egg white with lemon juice shortly on low speed and add the sifted sugar, beat on low speed until smooth. Add lemon juice if the icing is still too thick for you. Add food coloring, and stir to well combined. Use the icing
- Bake the cookies for about 8 to 10 minutes or until the edges are starting to brown a little bit. Let the cookies cool completely before decorating.
- For the royal icing: In a mixing bowl beat the egg white with lemon juice shortly on low speed and add the sifted sugar, beat on low speed until smooth. Add lemon juice if the icing is still too thick for you. Add food coloring, and stir to well combined. Use immediately, you can add some sprinkles too. Let the icing completely dry before storing.
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