Border Sugar Cookies Recipes

SUGAR COOKIE ICING

Steps:

• Decorate the cookies and enjoy!

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
• Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
• To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
• Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
• Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

SUGAR COOKIE ICING

Steps:

• Sift the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, add the corn syrup, vanilla extract, and 2 tablespoons of milk. Pulse on and off eight times. Mix on low speed (setting 2) for 5 seconds. Use a spatula to scrape down the sides of a bowl.
• Add 2 tablespoons of milk and mix on low speed (setting 2) for 10 seconds. Scrape down the sides of the bowl. Mix on medium-low speed until combined, about 15 to 20 seconds. The icing should be smooth, thick like honey.
• The icing consistency should hold its shape well for piping the border, as well as flooding the inside area. Let the border set, then fill the center with more icing. For a thinner consistency, gradually add more milk, ½ teaspoon at a time. For a thicker consistency, add 1 teaspoon of powdered sugar at a time.
• Use icing as is, or divide into separate bowls. Mix with gel or food coloring until the desired hue is reached. If not using immediately, place a piece of plastic wrap directly on top to prevent the icing from drying out.
• Transfer icing to a piping bag or squeeze bottle to make designs. Make sure to add on any sprinkles, nonpareils, or other decorations while the surface is still wet.
• Dry decorated cookies on a baking sheet lined with parchment paper or on top of a wire rack. It will take about 1 to 2 hours to set and dry the surface. Store finished cookies in an airtight container for up to 1 week.

VEGAN ROYAL ICING (HOW TO DECORATE SUGAR COOKIES)

Steps:

• Bake and cool the sugar cookies in the shape that you desire.
• this will be to prevent the more liquid royal icing from running over the cookie. Mix together the powdered sugar with 2-3 tbsp of aquafaba to start. Add more if you need help creating more of a paste than a liquid and runny royal icing. If you are making multiple colors, such as the snowman's hat, you'll divid some of the vegan royal icing into a separate bowl and add the coloring. Spoon the icing into a piping bag and cut the very end of the tip with scissors. Pipe a clean border around the sugar cookie that will block the vegan royal icing from flooding.
• towel. This will prevent the royal icing from hardening.
• in the same bowl, add another tablespoon of aquafaba and mix until the royal icing easily drips from the spoon. If you need more aquafaba, add in a tbsp at a time- you don't want to make it too drippy, or it will thin. Do this for all of the colors that you've made, and spoon the icing into another piping bag. Cut the tip of the piping bag and fill the middles of your cookie only a little to start. Then use a toothpick to carefully push the royal icing to the border that we made in Step 2.
• Allow the royal icing to set for 15 minutes before you pipe more royal icing on top (like a scarf, facial features, mittens etc.).
• Allow the cookies to finish setting for 15 minutes and enjoy! Store in the freezer for up to 3 months.

BORDER SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
• Cream together the butter and sugar until light and fluffy. Beat in the salt and vanilla. Then add the pecans and potato chips and mix well. With a wooden spoon, stir in the flour just until it disappears.
• Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie sheet, allowing plenty of room for spreading. Coat the bottom of a heavy glass with butter and then dip in sugar. Press and twist to flatten each ball into a 3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly golden brown. Transfer to racks to cool.
• For optional garnish, melt the chocolate in a bowl over a pot of simmering water. Let cool slightly. When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate and drizzle over the cookies. Refrigerate to set.