Watermelon Sugar Cookies

Posted by Lindsey On 8:08 PM

I can't believe summer is coming to an end. It has been a whirlwind of the past few months. We celebrated our 4 year wedding anniversary, we went on a mini vacay for Ben's birthday, we both have been working full time and Daphne turned 2! I actually made these cookies about a month ago. I used my favorite sugar cookie recipe and I tried decorating with royal icing for the first time. I don't think I did a fantastic good, my hand was shaking as I was piping the icing on the cookies. Any recommendations for this problem? I think they ended up cute and my coworkers loved them. I used chocolate jimmy sprinkles for the "seeds"

Also I wanted to say that Annie's Eats and Brown Eyed Baker have great tutorials for working with royal icing that really helped me.

Sugar Cookies
from Joy of Baking

3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extractDirections In a separate bowl whisk together the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Royal Icing
from Joy of Baking

2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners sugar, sifted

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

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