Easter Sugar Cookies with Royal Icing

I have tried many sugar cookies recipes during my life time, but this recipe is certainly the best! (Okay, I'm not so old, but anyways!) ♫ This recipe comes from the amazing YouTuber called MyCupcakeAddiction. She does lovely tutorials about cupcakes, cake pops, cakes, how to use fondant and much more. Make sure to check out her channel and blog! Here's her YouTube channel, and here's her blog. * I made these cookies during easter time this year, so that's why the cookies have spring-themed shapes. They also have royal icing with nice bright colors - so pretty! I hope you gonna love this recipe as much as I do! *

So let's bake some Sugar cookies! Ingredients: • 400 grams (14 oz) all-purpose flour (plus extra for rolling the cookies) • 1 large egg • 1/4 teaspoon baking soda • 1/4 teaspoon salt • 220 grams (8 oz) unsalted butter (you can also use salted butter and eliminate the salt) • 170 grams (6 oz) caster sugar • 1 teaspoon vanilla extract How to do: 1. Preheat your oven to 175° Celsius (350° Fahrenheit). 2. In a large bowl sift and mix baking soda and flour. Set it aside. 3. Using an electric mixer, beat the butter and sugar till light and fluffy. Add the egg and beat well. 4. With the mixer on low, add one third of your flour mixture and mix to combine. Add the second third of your flour mixture and continue mixing on low speed. 5. Remove the mixer and add your final third of flour mixture and your vanilla, stirring it into the mixture by hand using a spatula or wooden spoon. 6. Tip the dough out onto your working surface and knead with your hands (for approx 3-5 minutes) until the dough is no longer crumbly and you are able to form a tight ball. 7. Cover in plastic wrap and chill in the fridge for a minimum of 1 hour prior to use. 3 hours is better and you can leave it in the fridge for up to 3 days. You can also freeze this dough wrapped for up to a month. 8. Once chilled, remove your dough from the fridge and break off a section to work with. Give it a quick knead and sprinkle down a generous amount of flour on your work surface and also on top of the dough. 9. Using a rolling pin, roll the dough out to about 2-3 mm thickness. Cut your shapes using your desired cookie cutter and place onto a cookie tray lined with baking or greaseproof paper. 10. Place in your preheated oven for 7-10 minutes – your cookies are done when they just slightly start to turn golden brown around the edges. Watch your cookies – there is about 1 minutes difference between golden brown and burnt so try to stay close while they’re cooking. 11. Immediately place your cookies onto a cooling rack and once they are completely cool, decorate as desired. Done!

Here comes a great recipe for Royal Icing! ♥ Ingredients: • 2 large (60 grams) egg whites • 2 teaspoons fresh lemon juice • 330 grams (3 cups) icing sugar (sifted) How to do: 1. In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. 2. Add the sifted icing sugar and beat on low speed until combined and smooth. (The right consistency to cover or "flood" sugar cookies is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface for a few seconds before disappearing. If the icing is too thick, add a little water and if the icing is too thin, add some icing sugar.) 3. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

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