Thanksgiving Cut-Out Sugar Cookies
Ingredients
DRY INGREDIENTS
- 3 c. unbleached flour
- 1 tsp. salt
- ½ tsp. baking powder
- ½ tsp. nutmeg
WET INGREDIENTS
- 1 c. unsalted butter room temp
- ¾ c. sugar
- ⅓ c. powdered sugar
- 1 T. bourbon
- 1 egg + 1 egg yolk
- 1 T. vanilla
ROYAL ICING
- 3 c. powdered sugar
- 2 egg whites
- ⅓ c. water
- 1 T. lemon juice
- 1 T. vanilla
- ½ tsp. cream of tartar
Instructions
PREP
- Line baking sheets with parchment paper.
- Whisk together dry ingredients.
MAKE BATTER
- Mix together butter, sugar, and powdered sugar until light and fluffy.
- Add egg, egg yolk, sour cream, vanilla and mix until combined.
- Add in dry ingredients and mix well.
- Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets. Chill dough for 1 hour to overnight.
BAKE
- Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
- If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.
ROYAL ICING
- Place powdered sugar and meringue powder in mixer with paddle.
- Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
- Be sure to use right away or cover as it will dry out quickly.
- Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached.
- Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
- Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.