3/4 c BUTTER OR MARGARINE,SOFTENED 1 ts VANILLA EXTRACT
1 c SUGAR 2 3/4 c ALL-PURPOSE FLOUR
2 ea EGGS 1 ts BAKING POWDER
1 tb MILK 1/2 ts SALT
CREAM BUTTER, ADD SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. ADD EGGS,
MILK AND VANILLA; BEAT WELL. COMBINE FLOUR, BAKING POWDER AND SALT.
ADD TO CREAM MIXTURE. COVER AND CHILL AT LEAST 4 HOURS. BAKE AT
350F FOR 8 TO 10 MINUTES. MAKES 6 DOZEN COOKIES.
Yields
72 servings
Soft Royal Icing
This is my go-to sugar cookie icing recipe for decorating cookies and cakes; it works wonderfully and has a beautiful smooth finish. Add food coloring or flavoring if desired.
Ingredients
2 (16 ounce) package confectioners’ sugar
4 egg whites
½ cup water, or as needed
Directions
Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.
Cook’s Notes:
You can mix the icing by hand using a wooden spoon if preferred. Add the confectioners’ sugar gradually, mixing well after each addition until it is well incorporated with the egg whites.
For a thicker consistency, add more confectioners’ sugar.
Editor’s Note:This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.
Nutrition Facts (per serving)
74 Calories
19g Carbs
0g Protein