Small Batch Cutout Sugar Cookies
Description
This small batch recipe yields around a dozen soft and chewy sugar cookies. They are perfect for cutouts and topped with a raspberry royal icing.
Ingredients
- 113 grams salted butter (1/2 cup, room temperature)
- 100 grams granulated sugar (1/2 cup)
- 2 tablespoons egg (approx. 1/2 large egg, lightly beaten)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 180 grams all purpose flour
- 1/4 teaspoon baking powder
- 3 3/4 teaspoons meringue powder
- 3/4 teaspoons light corn syrup
- 1/4 teaspoon raspberry extract
- 1/4 cup water
- 8 ounces powdered sugar
Sugar Cookies
Raspberry Royal Icing
Instructions
- Cream together butter and sugar until light and creamy
- Add in the egg, vanilla and almond extract and beat on low until well combined
- In a separate bowl whisk together the flour and baking powder
- Add the dry ingredients to the butter mixture and mix until combined
- Turn the dough onto a lightly floured surface and shape into a flat disk
- Wrap the disk in plastic wrap and refrigerate for at least 1 hour or up to 24 hours
- Once dough has chilled preheat oven to 350F
- On a lightly floured surface roll the dough to 1/4" thick
- Cut dough into desired shapes and place on a parchment lined cookie tray
- Place cookies on tray into the freezer for 2-5 minutes
- Bake for 12 minutes or until the edges are lightly golden
- Let cookies cool on cookie tray for 5 minutes before transferring to a wire rack to finish cooling
- Decorate completely cooled cookies with royal icing
Notes
If using unsalted butter add 1/8 teaspoon to flour and baking soda
Check out this article on royal icing for instructions
Small Batch, Sugar Cookies, Royal Icing, Decorated Cookies, Cutout Cookies