Last year my sister-in-law and her husband made Conversation Heart Sugar Cookies. She didn't make them exactly like this, but I loved the idea. Brown Eyed Baker uses her favorite sugar cookie and royal icing recipe to make these adorable cookies. And I'm simply passing on the joy! (Be sure to follow the link at the bottom for some awesome tips on how to decorate cookies with royal icing!)
Soft and Chewy Sugar Cookies
Brown Eyed Baker
makes 24 cookies
- 2 c. flour
- ½ tsp. baking powder
- ½ tsp. salt
- 2 sticks unsalted butter, softened but still cool
- 1 c. sugar, plus ½ c. for rolling dough
- 1 Tbsp light brown sugar
- 1 large egg
- 1½ tsp. vanilla extract
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
2. Cream the butter, the 1 cup sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Place the ½ c. sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
4. Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
Brown Eyed Baker
- 4 c. powdered sugar
- 2 Tbsp. meringue powder
- 6 Tbsp. water