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Traditional Rolled Sugar Cookies with Royal Icing Recipe

1 Review

Rolled sugar cookies are a year-round favorite. They can be cut into any desired shape and decorated accordingly. Kids love them because they are fun to decorate and delicious to eat! Recipe courtesy Rose Levy Beranbaum of Real Baking With Rose.

Servings: 48

Active time: 30 minutes

Total time:

Cookies

Ingredients

  • 12 Tbsp unsalted butter
  • 3/4 c sugar
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp (finely grated) lemon zest
  • 1 tsp pure vanilla extract
  • 2 1/4 c cups bleached all-purpose flour
  • 1/4 tsp salt

Preparation

Cookies

  1. Soften the butter.
  2. In a mixing bowl, cream together the sugar and butter until fluffy. Add the egg, lemon zest, and vanilla extract and beat until blended.
  3. In a small bowl, whisk together the remaining dry ingredients. On low speed, gradually add them to the butter mixture and mix until incorporated. Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
  4. Scrape the dough onto a sheet of plastic wrap and use the wrap, not your fingers, to press the dough together to form a thick flat disc. Wrap it well and refrigerate for at least 2 hours, preferably no longer than 3.
  5. Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 350°F.
  6. On a lightly floured surface, roll out the dough, covered with plastic wrap to prevent cracking, to a 1/8-inch thickness.
  7. Cut shapes using your favorite cookie cutters or freehand with a knife.
  8. With a small spatula, transfer the cookies to the prepared cookie sheets.
  9. Bake for 8 to 12 minutes or until the cookies begin to brown around the edges. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  10. Use a small spatula to transfer the cookies to wire racks to cool before decorating with Royal Icing, dragées, sprinkles and glittering holiday edibles. Store in an airtight container at room temperature.

Royal Icing

  • 3 Davidson's Safest Choice® pasteurized egg white(s)
  • 4 c powdered sugar

Royal Icing

  1. In a large mixing bowl, place the egg whites and powdered sugar and beat, preferably with the whisk beater, at low speed, until the sugar is moistened.
  2. Beat at high speed until very glossy and stiff peaks form when the beater is lifted (5 to 7 minutes). The tips of the peaks should curve slightly. If necessary, more powdered sugar may be added.

Royal Icing keeps 3 days in an airtight container at room temperature.

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Reviews

no rating by Teeroovengadum Kevin on 12/13/14
Haven't made it yet.But seems good. And the best is the amount of butter, which is less than some recipes

Nutrition Facts

Serving Size (1 cookie)
Total Servings 48

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 25
Total Fat 3g (5% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 10mg (3% DV)
Sodium 20mg (1% DV)
Total
Carbohydrate
18g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 13g
Protein 1g
Vitamin A 2%
Vitamin C 0%
Calcium 0%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.