How often are sugar cookies your go to holiday treat!? Sugar cookies really are the perfect treat for any holiday. This recipe is our tried and true sugar cookie recipe. Believe us when we say that this recipe is the best!

Almond Vanilla Rollout Cookies

2 c Butter (at Room Temp)

2 c Sugar

2 Large Eggs

1 tsp Salt

2 tsp Vanilla

¼ tsp almond emulsion or ½ tsp. almond extract

5 ¾ c. All purpose flour

Instructions:

With an electric mixer, cream butter and sugar for 7 minutes on medium speed with the paddle attachment. Beat in eggs just until combined 

Add Salt, vanilla and almond emulsion mixing for about 10 seconds on low. 

Add in flour and mix until dough is pulling clean from the sides of the bowl. In humid weather add up to ¼ cup more flour if needed. 

Wrap dough in plastic wrap and refrigerate for at least thirty minutes

Remove dough from the fridge and preheat oven to 325 degrees.

To roll out, put dough on top of parchment paper in between to ¼” wooden dowels. Then roll out the a roller and cut desired shapes. 

Put shapes onto a greased cookie sheet and put in freezer for 10 minutes before baking to prevent spreading. 

Bake for 10-13 minutes. Let cookies cool on a cooling rack. 

Royal Icing

Yield: Approximately 5 cups

Ingredients: 

2 lbs (one bag) confectioner’s sugar (907 grams)

5 Tbsp meringue powder (53 grams)

2-3 tsp oil free extract or emulsion

1/2 – 3/4 cups warm water

Instructions: 

Begin by stirring the flavoring into half the water. 

Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like. 

With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. 

Continue to add the remaining water (this may or may not be the entire amount) until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is tough enough to form a soft peak. 

Notes: Don’t be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match. 

Do you feel intimidated by royal icing? Don't worry you are not alone.

 Here are 5 tips to help you when working with royal icing:

1. Make sure your icing is the right consistency. There are three main consistencies of royal icing: flood, medium, and stiff. Flood icing is the thinnest and is used for flooding cookies. Medium icing is thicker and is used for piping details and outlines. Stiff icing is the thickest and is used for piping 3D shapes.
2. Use a damp cloth to cover your icing when not in use. This will prevent it from drying out.
3. If your icing is too thick, add a few drops of water at a time and mix until it reaches the desired consistency. If your icing is too thin, add a little bit of powdered sugar at a time and mix until it reaches the desired consistency.
4. If you are piping intricate designs, use a toothpick or needle to pop any air bubbles that form in the icing.
5. Be patient! It takes time and practice to learn how to decorate cookies with royal icing. Don't get discouraged if your first few attempts don't turn out perfectly. Just keep practicing and you'll be a pro in no time!