Taste of Home
Nice ‘n’ Soft Sugar Cookies
TOTAL TIME: Prep: 45 min. + chilling Bake: 5 min./batch + cooling
YIELD: about 3 dozen.
My family’s all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. — Cathy Hall, Lyndhurst, Virginia
Ingredients
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1 cup butter, softened
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1-1/2 cups confectioners' sugar
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1 large egg, room temperature
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1-1/2 teaspoons vanilla extract
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2-1/2 cups self-rising flour
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ICING:
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2-1/2 cups confectioners' sugar
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1/4 cup water
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4 teaspoons meringue powder
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1/4 cup light corn syrup
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Food coloring of choice
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Colored sugar and sprinkles, optional
Directions
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1.
Cream butter and confectioners' sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll.
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2.
Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.
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3.
Beat confectioners' sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute.
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4.
Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry.
Nutrition Facts
1 cookie: 138 calories, 5g fat (3g saturated fat), 19mg cholesterol, 150mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 1g protein.
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