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Classic Iced Sugar Cookies
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Brief Description
Classic sugar cookies with icing.
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Main Ingredient
flour
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 110 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Calories 109 Caloriesfromfat 27 % Fat 3.3 g Satfat 2 g Monofat 0.8 g Polyfat 0.2 g Protein 1.2 g Carbohydrate 19 g Fiber 0.2 g Cholesterol 8 mg Iron 0.4 mg Sodium 50 mg Calcium 8 mg
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Posted By: mcarr
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Posted On: Dec 16, 2014
Number of Servings:
Ingredients:
- 2 1/2 cups - all-purpose flour
- 1/2 teaspoons - baking powder
- 1/4 teaspoons - salt
- 1 cups - granulated sugar
- 10 tablespoons - butter softened
- 1 1/2 teaspoons - vanilla extract
- 2 - large egg whites
- 2 cups - powdered sugar
- 1/4 cups - 2% reduced-fat milk
- 1/2 teaspoons - vanilla extract
Directions:
To prepare cookies, combine flour, baking powder, and salt, stirring well.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
Preheat oven to 375 degrees F.
Remove one dough portion from refrigerator. Remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies.
Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes (keep a close eye on them so they don't brown too much) or until lightly browned. Allow to cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks. Repeat procedure with remaining dough half.
For icing: Combine powdered sugar and other icing ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.
For thicker icing (especially if planning to use as piping), decrease milk to 2 tablespoons.
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