These crisp, lemony sugar cookies will lend a touch of whimsy to a spring bridal or baby shower, but you can enjoy them anytime—rain or shine.
Recipe information
Yield
makes about 2 1/2 dozen
Ingredients
SMALL-BATCH ROYAL ICING
Preparation
Step 1
Whisk together flour, baking powder, and salt in a bowl.
Step 2
Put butter, granulated and confectioners’ sugars, vanilla seeds, and zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined.
Step 3
Roll out dough between 2 pieces of lightly floured parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes.
Step 4
Remove parchment. Using a 3-inch umbrella cutter, cut out shapes. Chill in freezer until dough is very firm, about 15 minutes. Reroll scraps, cut out, and chill in same manner.
Step 5
Preheat oven to 375°F. Space cookies 2 inches apart on parchment paper–lined baking sheets. Bake until pale golden, 5 to 6 minutes. Transfer cookies to wire racks to cool.
Step 6
Transfer icing to a pastry bag fitted with a small plain round tip, such as Ateco #2. Decorate each cookie with icing, and then immediately sprinkle with sanding sugar. Let set, about 2 hours. Cookies can be stored in an airtight container at room temperature up to 1 week.
SMALL- BATCH ROYAL ICING
Step 7
Put confectioners’ sugar, meringue powder, and water into the bowl of an electric mixer fitted with the whisk attachment; beat on low speed 10 minutes. Use immediately, or store in an airtight container up to 2 days (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.
