Classic Iced Sugar Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Whether you're welcoming kids home from school, baking a treat for a party, or enjoying an afternoon to yourself, these cookies are the just-right sweet you need. If you want to create colorful cookies, divide the icing into portions and use food coloring to tint it different hues. Ingredients:
2 1/2 cups all-purpose flour (about 11 1/4 ounces) |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup granulated sugar |
10 tablespoon butter, softened |
1 1/2 teaspoons vanilla extract |
2 large egg whites |
2 cups powdered sugar |
1/4 cup 2% reduced-fat milk |
1/2 teaspoon vanilla extract |
Directions:
1. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball; wrap each dough half in plastic wrap. Chill 1 hour.
2. Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
3. Preheat oven to 375°.
4. Remove one dough portion from refrigerator. Remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. Repeat procedure with remaining dough half.
5. To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.
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