As we are all at home what better time to get crafty, get baking and to get ready for Easter! The kids and I baked half a batch of sugar cookies with royal icing (using the leftover egg whites from making brioche hot cross buns).
I love how easy these cookies are too make and how versatile they are to decorate for any themed birthday party! This recipe is great because you don’t have to chill the dough in the fridge and they taste so good!
- 250 grams butter soften
- 1 cup white sugar
- 2 egg yolks save the whites for the royal icing
- 2 teaspoons vanilla extract
- 3 cups plain flour
- 1 teaspoon baking powder
- 2 egg whites
- 500 grams icing sugar
- 2 teaspoons lemon juice
Preheat oven to 180ºc. Line two baking trays with baking paper.
Cream butter and sugar in a cake mixer until pale and fluffy.
Add in the egg yolks and vanilla then mix to combine.
Add the flour and baking powder and mix to a firm dough.
Sprinkle the bench with flour and roll out a portion of the dough to about 5mm, I normally use a good handful of dough at a time.
Using your chosen cookie cutters cut out the shapes and gently lift the cut cookie dough onto the baking tray with a fish slice.
Bake for 10 -15 minutes or until lightly golden. Remove from the oven and leave to cool for 5 minutes on the tray then transfer to a wire rack.
To Make The Royal Icing
Whisk the egg whites with a cake mixer (with whisk attachment) or handheld mixer, until light and frothy.
Gradually add in the icing sugar then add the lemon juice.
Beat at high speed until thick, fluffy and shiny.
Note: this icing is not suitable for pregnant women as it contains raw egg.
If you don’t have any suitable cookie cutters, you can use playdough cutters, tin cans or drinking glasses.
You can make these cookies 1-2 weeks in advance and store them in a airtight container before icing.