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Porcelain Sugar Cookies
I am SO excited to share this recipe with you today for Porcelain Sugar Cookies. They are easy to decorate and look amazing with only a little bit of effort!
I have never been a rock star when it comes to decorating sugar cookies, they always come out so-so. But not these sugar cookies! The porcelain glaze is the perfect backdrop for a simple, elegant design.
Cook’s Note for Porcelain Sugar Cookies:
*If your dough becomes too soft and hard to work with, don’t be afraid to pop it back into the fridge to chill again!
*There’s a couple of items that make these Porcelain Sugar Cookies awesome.
1- This rolling-pin is quickly becoming my favorite piece of kitchen equipment this holiday season. It makes rolling out cookie dough to precise thicknesses with its interchangeable guards.
[easyazon_image add_to_cart=”default” align=”left” asin=”B001VC4PW0″ cloaking=”default” height=”71″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”https://ecx.images-amazon.com/images/I/31A0Dw0l6uL._SL160_.jpg” tag=”foofoland-20″ width=”160″]
2- Ever have your cut out dough stick to the counter, and then when you go to place it on the cookie sheet it becomes deformed? Yeah, me too. This silicone baking mat will help end that! Just make sure its surface and the dough is floured well enough. [easyazon_image add_to_cart=”default” align=”left” asin=”B002NVEN48″ cloaking=”default” height=”105″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”https://ecx.images-amazon.com/images/I/51gRtjLf3FL._SL160_.jpg” tag=”foofoland-20″ width=”160″]
3- I used this set of specialty sprinkles and nonpareils to decorate the Porcelain Sugar Cookies. [easyazon_image add_to_cart=”default” align=”left” asin=”B00P83R6V0″ cloaking=”default” height=”160″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”https://ecx.images-amazon.com/images/I/517x9CRDcOL._SL160_.jpg” tag=”foofoland-20″ width=”160″] [easyazon_image add_to_cart=”default” align=”left” asin=”B00DV8ZLC0″ cloaking=”default” height=”160″ localization=”default” locale=”US” nofollow=”default” new_window=”default” src=”https://ecx.images-amazon.com/images/I/51YipNJBG4L._SL160_.jpg” tag=”foofoland-20″ width=”72″]
Ingredients
For the Sugar Cookies:
- 1 cup unsalted butter at room temperature
- 1 cup powdered sugar
- 1 large egg
- 2½ teaspoons vanilla extract
- 1 vanilla bean split lengthwise
- Zest of half a lemon
- 2½ cups all-purpose flour
- 1 teaspoon salt
For the Royal Icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5 teaspoons lemon juice
- 4 to 5 tablespoons water
Optional:
- Sprinkles and Nonpareils
Instructions
For the Sugar Cookies:
- In a large mixing bowl, cream together the butter and powdered sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into 2 balls, and flatten into disks. Wrap each disk tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.
- When you are ready to bake the cookies, preheat the oven to 375 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Remove one dough disk from the refrigerator and roll it out on a well floured work surface t ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Re-roll and cut remaining dough. Repeat with the second disk of dough.
For the Royal Icing:
- In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on wire rack to dry completely, about 30 minutes.
- Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack.
Notes
Royal Icing adapted from Betty Crocker.
I’m excited to partner with some of my favorite food blogging friends today to bring you a virtual Christmas cookie exchange. We all love Christmas Cookie Exchange Parties because you go to the party with one kind of cookie, but come home with dozens of cookies to taste! There’s nothing better than seeing all the cookies out on all of their plates and getting to go around and fill up your bags with other people’s delicious recipes. Here are 40+ delicious cookie exchange recipes so you can find the perfect cookie to take to the party this holiday season!
Follow along on the Cookie Exchange Pinterest board for year round cookie recipe inspirations!
Follow Reasons To Skip The Housework’s board The Cookie Exchange on Pinterest.
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Jillian
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