We use this recipe only once a year for Christmas cookies, but in a carefree world where sugar had no affect on my health or wellbeing and I had time to just make cookies with no other responsibilities, I would make these all the time. They are so tasty and so pretty!

The Sugar Cookie recipe

Ingredients

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

Directions

1. Combine flour, baking powder, and salt together, set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in eggs one at a time, stir in the vanilla.
4. Gradually blend in the dry ingredients until fully absorbed.
5. Split into 2 or 3 flat discs. Cover dough, and chill until cold (faster in the freezer).
6. Preheat oven to 350 degrees F.
7. Use parchment paper to make the cookies easy to remove. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness between two sheets of parchment or saran wrap. Cut out shapes using cookie cutters.
8. Bake 6 to 10 minutes in the preheated oven depending on the size of your cookie cutouts, or until cookies are no longer shiny.
9. Remove from cookie sheets to cool on wire racks.

The Frosting: Glossy Royal Icing

Ingredients

• 1/4 cup warm water
• 1 tablespoon light corn syrup
• 1/2 teaspoon almond extract, more if desired
• 1/4 teaspoon salt
• 3 cups confectioners’ sugar, or more as needed

Directions

1. Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved.
2. Place confectioners’ sugar into a separate bowl and add liquid ingredients.
3. Beat with an electric mixer on low speed until royal icing is smooth.
4. Store in a lidded container for up to a week; stir thoroughly before using.

Pro tips for amazing tasting, beautiful cookies

• Sifting the powdered sugar will ensure no lumps in your frosting. Sometimes the mixer doesn’t get these clumps and they get stuck inside the frosting tip when I put the frosting in to bags.
• Slightly runny frosting is easier to use for glossy cookies. Add a little water – a drop at a time – to get the consistency just right. I like just a little frosting so a very thin layer of frosting is perfect for me. It also makes it easier to dip the cookies instead of painting each one.

Reference

• Original All Recipes cookie recipe: http://allrecipes.com/recipe/10110/soft-christmas-cookies
• Original All Recipes icing recipe: http://allrecipes.com/recipe/230296/glossy-royal-icing/