Sugar Cookies with Royal Icing

Its not very often that I make cut-out sugar cookies.  I think they are darling, but the time and effort that goes into cutting and icing can sometimes seem like too much to me.  However, every year around Christmas time, I give it a shot.  I envy the fancy decorating skills of Bake at 350 (how amazing are those peppermint candy cookies?!?!), Brown Eyed Baker and Annie's Eats, but for now, I'm happy with your basic icing and sprinkles :)  All that matters is that they taste good, right?

This is a great cut-out sugar cookie recipe.  Most include almond extract, but I'm not much of a fan so I stick with vanilla.  I have made the change in the recipe below.  Also, for a great tutorial on decorating with royal icing, check out Annie's Eats.

Sugar Cookies with Royal Icing
Source: adapted from Paula Deen

Ingredients
1 cup butter, softened
1 cup sugar
2 large eggs
3 teaspoons vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.

In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Royal Icing
Yields: 1 1/2 cups

1/4 cup cold water
3 tablespoons meringue powder
2 cups confectioners' sugar
Food coloring, optional

In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately.