Sugar Cookies
Yield
Makes 2 dozen
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy, or milk
1/2 teaspoon pure vanilla extract
Royal Icing Recipe
Directions
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the
bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar;
mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until
well combined. With the mixer on low, slowly add reserved flour mixture. Mix until
just combined.
Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and
refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or
parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into
desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10
minutes; do not allow to brown. Transfer to wire racks to cool.
Decorate with Royal Icing, optional.
Candy Cane Cookies
Yield: 4 dozen
INGREDIENTS
• 2 1/2 cups all-purpose flour, plus more for dusting the work surface
• 1 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
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1 cup sifted powdered sugar
1 large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon red food coloring
Granulated sugar, for dusting the cookies
INSTRUCTIONS
. Heat the oven to 375°F and arrange a rack in the middle.
. Combine the measured flour and salt in a medium bowl; set aside.
. In the bowl of a stand mixer fitted with a paddle attachment, beat the
butter and powdered sugar on low speed until combined. Increase
the speed to high and beat until light in color and fluffy, about 1
minute. Stop the mixer and scrape down the sides of the bowl with a
rubber spatula. Add the egg, almond extract, and vanilla extract and
beat on medium speed to combine (the mixture may look curdled).
Turn the mixer off, add the reserved flour mixture, and mix on low
speed until the dough just clumps around the paddle.
. Divide the dough in half. Leave half in the mixing bowl and transfer the
other half to a small bowl. Add the food coloring to one half of the
dough and knead with a rubber spatula until the coloring is evenly
incorporated.
. Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red
dough, then repeat with the uncolored dough. Using the palms of
your hands, roll one piece of red dough into a 4-inch-long rope,
dusting the work surface with flour as needed. Repeat with a piece
of uncolored dough. Place the two ropes side by side and twist them
together. Place on an ungreased baking sheet, curving the top of the
cookie to form the hook of a candy cane (alternatively, shape into a
wreath round). Repeat rolling and twisting with the remaining pieces
of dough.
Bake until lightly browned on the bottom, about 9 minutes. Immediately
transfer to a wire rack, sprinkle with granulated sugar, and cool completely.
Repeat steps 5 and 6 with the remaining dough.
Royal Icing
INGREDIENTS:
1/4 cup warm water
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
3 cups confectioners' sugar, or more as
needed
DIRECTIONS:
1 Stir warm water, corn syrup, and almond extract together in a small bowl until corn
. syrup and extract have dissolved. Place confectioners' sugar into a separate bowl
and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is
smooth. Store in a lidded container for up to a week; stir thoroughly before using.