1 cup (200g) granulated sugar (optional: rubb sugar with zest of 1 orange for vanilla orange flavored cookies)
2 large eggs
2 tsp pure vanilla extract (optional: mix 1 tsp of vanilla extract and 1 tsp of orange extract if making vanilla orange flavored cookies)
60g unsweetened cocoa powder (optional if making chocolate cookies)
For the icing
3 cups (330g) confectioners sugar
60g pasturized egg whites
1 tsp lemon extract or 2 tsp fresh lemon juice (optional)
Instructions
Cookies:
In a bowl, mix together flour, salt and baking soda (add cocoa at this point if making chocolate cookies)
In an electric mixer bowl, with the paddle attachment, beat butter and sugar together until light and fluffy, about 3 minutes.
Add eggs and vanilla, and beat until combined
Add the flour mixture and beat until a smooth dough forms. divide into two and wrap each in plastic wrap.
Refrigerate for atleast an hour or until firm enough to roll (up to three days)
Prehear oven to 180C and place the rack in the center. Line two baking sheets with paper.
Roll out one piece of dough on lightly floured surface to about 1cm thick, make sure it doesn't stick to your counter by rotating while rolling out.
Lightly flour cookie cutter and cut out shapes, gently placing them on the baking sheet, spaced well in between
Chill in the refrigerator for atleast 30 minutes longer and then place in the preheated oven and bake for 8-10 minutes, until edges are slightly browned
Cool completely on a cooling rack before using
For the Royal Icing
Beat egg whites, confectioners sugar and lemon juice together until just combined, avoid air bubbles.
Add more confectioners sugar if needed to get a good, thick consistency. Later, this can be thinned with water and colored with food coloring
Recipe by at https://www.kerenruben.com/cakes-and-desserts/sugar-cookies-with-royal-icing/%20