CLASSIC ROLLED SUGAR COOKIES

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2 hr 45 min Prep
4 hr 45 min Total
Pie Iconb
36 Servings

Smooth and shiny royal icing is perfect for decorating sugar cookies, because it sets up, making your cookies stackable.


Ingredient List
    Cookies
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon cream of tartar
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 1/2 cups powdered sugar
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon1 egg
    Royal Icing
  • Small check mark in a circle icon2 cups powdered sugar
  • Small check mark in a circle icon1 1/2 tablespoons meringue powder
  • Small check mark in a circle icon1/4 teaspoon cream of tartar
  • Small check mark in a circle icon1/4 cup warm water
  • Small check mark in a circle icon1/2 teaspoon vanilla
  • Small check mark in a circle icon Gel food colors, as desired
Preparation
  1. In medium bowl, mix flour, baking soda, 1 teaspoon cream of tartar and the salt.
  2. In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 2 teaspoons vanilla and the egg with electric mixer on medium speed until blended. Using spoon, stir in flour mixture. Cover and refrigerate to chill, at least 2 hours.
  3. Heat oven 375°F. Divide dough in half. On surface sprinkled lightly with flour, use floured rolling pin to roll each half 1/4 inch thick. Cut into tree shapes with 4- to 5-inch tree-shaped cookie cutters. Place about 2 inches apart on ungreased cookie sheets.
  4. Bake 5 to 7 minutes or until edges are light golden brown. Cool 5 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  5. In large bowl, mix 2 cups powdered sugar, the meringue powder and 1/4 teaspoon cream of tartar. Add warm water and 1/2 teaspoon vanilla. Beat on low speed to blend; beat on high speed 5 to 7 minutes or until very stiff. Tint icing with gel food colors. Cover bowl with plastic wrap to keep icing from drying. Add warm water to thin frosting as desired. Use a disposable decorating bag with the tip cut off to pipe icing onto cookies, or spread with metal frosting spatula.
Tips
  • When rolling out, start with the rolling pin in the middle of the dough, and roll out to the edge. Make sure to use enough flour to keep the dough from sticking to the surface. Continue rolling middle to edge, giving rolling pin a quarter of a turn with each stroke. This creates an even thickness across the dough.
  • Dough rolled to 1/4 inch thick will be softer. Thinner cookie dough will be crispier.