I love making sugar cookies! I’m not a professional cookie decorator by any means, but I sure do enjoy making them for special occasions.
Decorating sugar cookies with wafer paper is a quick and easy way to make your confections and they taste good too! Simply bake your cookies, cover with royal icing and allow to dry for at least 24 hours.
Using a pastry brush, “paint” the back of the wafer paper with corn syrup. Place it on the dry royal icing and gently press it down to adhere to the cookie. You can brush the border with a little more corn syrup and sprinkle with decorating sugar.
This recipe for sugar cookies is so delicious and easy to make, too!
Ingredients for Cookies:
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon fine kosher salt
- 3 cups (360 grams) all-purpose flour (more for dusting surface and rolling pin)
Instructions for Cookies:
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Preheat oven to 350° F. Line baking sheets with parchment paper or silicone mats.
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In the bowl of your mixer, cream butter and sugar until fluffy (3 minutes).
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Beat in egg and extracts.
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In a separate bowl, combine flour, baking powder and salt. Whisk to combine. Add a little at a time to the wet ingredients. Mix until the dough starts to pull away from the sides of the mixer. Place dough on a lightly floured surface and knead until it comes together and is totally combined.
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Divide into workable batches and roll out onto a floured surface (there is no need to chill the dough). I like to roll my dough to 1/4-inch thickness. Cut into shapes and bake for 8-10 minutes. Re-roll scraps and cut into more shapes.
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Let the cookies cool on the baking sheet until firm enough to transfer to a cooling rack. Cool completely and ice with royal icing (or buttercream).
- 2 cups (240 grams) confectioners’ sugar, sifted
- 3 tablespoons (30 grams) meringue powder
- Pinch of fine kosher salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup warm water, plus more for thinning to flood consistency
Instructions for Royal Icing:
Slowly add the water and extracts. Beat on medium-high speed until stiff peaks form (about 5-7 minutes).
This icing can be used to outline and flood your cookies. It’s also perfect for gingerbread houses too!