Your Italian-inspired sugar cookies and icing recipe is an absolute winner for any baking business! Here’s a detailed guide to ensure perfection every time:
No-Chill, No-Spread, No-Fail Sugar Cookies
Yield:
Approx. 3–6 dozen cookies, depending on size.
Dough Ingredients
- Butter: 1 lb (softened, half salted, half unsalted for a balanced flavor).
- Granulated Sugar: 2 cups.
- Large Eggs: 2.
- Vanilla Extract: 1 teaspoon.
- Almond Extract: 2 teaspoons.
- All-Purpose Flour: 6 cups.
Dough Instructions
- Prepare Butter and Sugar Mixture:
- Cream the butter and sugar together in a large mixing bowl until well combined and fluffy (about 2-3 minutes).
- Add Eggs and Extracts:
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts.
- Incorporate Flour:
- Add the flour in increments of 2 cups, mixing on low speed. Mix only until the flour is fully incorporated.
- The dough should pull away from the sides of the bowl and should not stick to your finger when touched.
- Rolling the Dough:
- Roll the dough between two sheets of parchment or wax paper to prevent adding extra flour. This also makes it easier to reroll scraps without compromising texture.
- Thickness Guide:
- Use a Joseph Joseph rolling pin (or any guide) to roll the dough to a uniform 1/4 inch thickness.
- Cutting and Baking:
- Preheat oven to 350°F (175°C). Cut shapes using cookie cutters and place them on a parchment-lined baking sheet.
- Bake for 11–13 minutes:
- Small Cookies: ~11 minutes.
- Large Cookies: ~13 minutes.
- Bake until the bottoms are just turning golden to keep the cookies soft.
- Cooling and Storage:
- Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
- Both the dough and baked cookies freeze exceptionally well.
Royal Icing Recipe
Icing Ingredients
- Powdered Sugar: 2 lbs (1 full bag).
- Wilton’s Meringue Powder: 3 heaping tablespoons.
- Vanilla Extract: 1 tablespoon.
- Water: 9+ tablespoons (adjust for consistency).
Icing Instructions
- Mix Ingredients:
- Combine powdered sugar, meringue powder, vanilla extract, and 9 tablespoons of water in a large mixing bowl.
- Achieve Desired Consistency:
- Mix until just combined and smooth. Avoid overmixing to prevent air bubbles.
- For a thicker icing, add more powdered sugar; for thinner icing, add water one tablespoon at a time.
- Optional Flavor Twist:
- Replace 1 tablespoon of water with almond extract for a delightful flavor boost.
- Coloring and Usage:
- Divide and tint the icing with gel food colors as desired.
- Use for piping, flooding, or spreading.
Pro Tips for Success
- Freeze for Convenience:
- Freeze the dough for later use or freeze baked cookies in an airtight container for up to 3 months.
- Perfect Rolling:
- If the dough feels too soft, chill it briefly before rolling out for cleaner cuts.
- Decorating Made Easy:
- Allow icing to dry completely between layers for sharp, polished designs.
- Soft Cookies Always:
- Keep a close eye on baking time. The key to soft sugar cookies is pulling them out just as the bottoms start to color.
This recipe is ideal for festive gatherings, business orders, or family fun days. Happy baking! 🎄🍪