Cut-Out Sugar Cookies

Yield: About 36 cookies
Prep time: 30 minutes
Bake time: 6 to 10 minutes

Ingredients

1 cup (226 grams) unsalted butter, cold yet workable
1 cup (200 grams) white granulated sugar
1 teaspoon kosher salt
1 ½ teaspoons vanilla extract
⅛ teaspoon almond extract
1 pinch nutmeg (optional, adds to buttery flavor)
1 egg, straight from the fridge
2 teaspoons baking powder
3 cups (360 grams) all-purpose flour

Directions

1. Preheat oven to 350° F.

2. Combine butter, sugar, salt, vanilla and almond extracts, nutmeg (if using) and baking powder in the bowl of a stand mixer. Using the paddle attachment, cream the ingredients together until light and fluffy, roughly 5 minutes. Begin mixing on low, then increase speed to medium, making sure to stop and scrape the bowl with a spatula at least once while mixing.

3. Reduce speed to low and add the egg. Increase speed to medium and mix until the egg is fully incorporated.

4. Reduce speed back to low and slowly add the flour. Mix on low until the dough starts to come together and stick to the paddle, just before all the flour is incorporated. Remove the bowl from the mixer and fold the dough a few times with a spatula to finish incorporating the last of the flour. The dough will be quite thick, almost like Play-Doh.

5. No need to chill the dough. Separate the dough into 3 portions. Generously flour a surface and roll a portion of the dough to ¼-inch thick—any thinner and the cookies will be too delicate. Cover the remaining dough portions with plastic wrap so they don’t dry out.

6. Slide an offset spatula under the rolled-out dough to loosen. Cut with assorted cookie cutters and place 1 inch apart on a parchment-lined baking sheet.

7. Knead scraps together, then roll and cut like before. Repeat with remaining dough.

8. Bake cookies for about 6 to 10 minutes or until slightly firm but still pale. Let cool on the baking sheet for about 5 to 10 minutes, then transfer to a wire rack to cool completely before decorating.

Royal Icing

Yield: About 2 cups
Prep: 5 to 10 minutes

Ingredients

4 cups (450 grams) powdered sugar, plus more if needed
2 tablespoons meringue powder (no need to worry about raw egg whites)
1 pinch kosher salt
½ teaspoon vanilla extract (substitute a squeeze of fresh lemon juice for a bright, citrus flavor)
5 to 8 tablespoons water, cream or half-and-half
Assorted gel food coloring

Directions

1. Combine powdered sugar, meringue powder, salt and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, mix the ingredients together on low speed. Add 5 tablespoons of liquid (water, cream or half-and-half) to the mixture. Increase speed to medium and beat until the icing is smooth and begins to lose its sheen, about 2 to 5 minutes. Add liquid 1 tablespoon at a time until desired consistency is reached. Cover the frosting with plastic wrap, directly touching the surface, to keep it from drying out.

2. Use thicker frosting immediately for chunky, sturdier decorations or outlining.

3. To thin icing: Reduce mixer speed to low and add liquid 1 tablespoon at time, mixing until smooth. Remove the bowl from the mixer. To test for the ideal thickness for cookie glaze, dip a spoon into the icing and swipe a finger across the middle of the back of the spoon. The line should remain for about 6 to 8 seconds. If the line disappears immediately, add a teaspoon of powdered sugar and mix until smooth. Continue testing and adjusting the frosting until the desired consistency is reached. If the icing becomes too thin, add 1 tablespoon of powdered sugar and mix until combined. Conversely, if the icing becomes too thick, add a few drops of liquid at a time.

4. To color the icing: Divide icing into small bowls, one bowl for each color. Be sure to cover the icing with plastic wrap, directly touching the surface, to prevent it from drying out. Mix one bowl at a time. Add a few drops of gel food coloring and mix, continuing until desired shade is achieved.

5. Decorate and have fun!

6. Allow the iced cookies to air dry until firm, about 4 to 6 hours before storing or packaging.