Easter Sugar Cookies Recipe

Sugar Cookies: In a bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or use a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the beaten egg and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper. 

Remove the chilled dough from the fridge and, on a lightly floured surface, roll the dough to about 1/4 inch (1 cm) thick. (Keep turning as you roll, so the dough doesn't stick to the counter.) Cut out shapes using a lightly floured cookie cutter and transfer cookies to the baking sheet. Place the baking sheets with the cookies in the fridge for about 15 minutes to chill which prevents the cookies from spreading and losing their shape while baking. (If the baked cookiesare not going to be frosted, sprinkle the unbaked cookies with sparkling sugar.) Bake cookies for about 8-10 minutes or until they are just beginning to brown around the edges. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing (several hours.) Frosted cookies will keep several days in an airtight container.  Makes about 20 - 3 inch cookies.

Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice. Add the sugar and beat on low speed until smooth. Add coloring. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium speed until glossy and stiff peaks form (4 to 7 minutes). If necessary, to get right consistency, add more sugar or water. Add coloring. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or put into an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.