Sugar cookies recipe with easy icing

Sugar cookies with easy icing, an eggless recipe with just easily available ingredients. Even beginners in baking can try this with confidence!

Sugar cookies with icing is my long time wish to try. But it took so long for me to come out of my comfort zone and try something like this, that is new to me.

Thanks to Kungumam thozi magazine, at-least for the magazine sake, I am trying out these.

Otherwise for 2-3 years I had this in my to try list, but never did. After I tried this one, I felt it was not that difficult to do, but very interesting thing to do.

Even Aj liked working with me in this baking. I thought I will try this again to shoot the video but could not find time.

Difference

Difference between sugar cookies and shortbread is the texture – shortbread and soft while these sugar cookies are crisp.

This is mainly because in shortbread, we use sugar in powdered form. But in this, we add sugar as such which contributes the texture as it gets baked.

My notes

• Though I have used piping technique to fill the icing, you can also dip the cookies in Sugar icing one side and keep as such for drying.
  This way there wont be any space in the outer but be covered fully on the surface.
• Try to use natural food color instead of artificial ones as much as possible. You can source it online.

Shelf life

After the icing is dried, you can store in airtight container as such or lined with butter paper in between the cookies.

These cookies stays good for a week at room temperature. You can refrigerate for best results and longer shelf life.

You can store the leftover icing if any in refrigerated. To use again, just keep in room temperature for 30 mins and mix well, it will loosen up.

Wishing every one a Merry Christmas!😊

Related links

• Eggless gingerbread men cookies
• Millet cookies recipe
• Double chocolate cookies
• Chocolate chip cookies

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Sugar cookies with easy icing

Sugar cookies with easy icing, an eggless recipe with just easily available ingredients, that even beginners in baking can try this with confidence!

Course Snack

Cuisine Global

Prep Time 20 minutes

Cook Time 15 minutes

Resting time 1 hour

Servings 20 cookies

1x2x3x

Cup measurements

Ingredients

• 1.5 cup All purpose flour
• ½ cup Butter unsalted
• ½ cup Sugar
• ¼ teaspoon Salt
• 1 teaspoon Baking powder
• 1 tablespoon Plain yogurt Curd
• 1 teaspoon Vanilla essence
• Sugar sprinkles – As needed

For icing

• 1 cup Icing sugar
• Food color – as needed
• ½ teaspoon Vanilla essence
• 2 tablespoon Milk

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Instructions

• First let’s bake sugar cookies. In a bowl, mix well all purpose flour and baking powder with salt using a whisk.
• In another bowl, beat softened butter and sugar until soft and fluffy. I used my electric hand mixer and did for 3 minutes.
• Add essence and curd and again beat well for couple of minutes.
• Add the flour gradually while you beat and make a dough. It should be non sticky.
• Spread the dough into flat disk and cling wrap it. refrigerate for an hour. Take out and spread the dough evenly on a floured surface for 3 to 5 mm thickness.
• Cut the spread dough with desired cookie cutter. Take out the sides first and then using a spatula you can carefully take the cookies out.
• Arrange over a baking tray lined with butter paper/ parchment paper/ baking sheets.
• Pre heat the oven at 170 deg C and bake for 10 –12 minutes (at same temperature). Once done, cool over a wire rack.
• For icing, in a mixing bowl, place icing sugar, vanilla essence and milk. Mix smoothly. There should not be any lumps and it should be thick but pouring consistency.
• Optional to add food colors if you want. Just divide the prepared icing and mix your favorite colors.
• Fill these icing in cones – I used a ziplock cover cut diagonally. You can make your own cone using any cellophane paper or any food grade covers.
• Make a very small hole at the tip of the cone by cutting the tip off.
• First draw outer border along the edge leaving a little space, same as the cookie shape. Finish all the cookies.
• Then start filling the cookies with the icing. Start filling the first cookie you drew the border.
• So that the line you draw acts as barrier to hold the filling. Once done, sprinkle with color sprinkles to make it attractive.

Notes

• Make sure the dough of the sugar cookies is spread before you refrigerate to make it easy for rolling after you take it out.
• Don’t panic if it breaks, you can use your hands to join it and just roll gently.
• If the dough is sticky, add little more flour to make it non sticky.
• Cookies should be baked just right. Do not let it brown as it wont look pleasant.
• If your icing is runny and doesn’t stand as you draw over the cookie, add little more icing sugar to make it thicker. It should stand when you draw the border. Then only you can fill it and prevent flowing.

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Step by step

1. Firstly, let’s bake sugar cookies. In a bowl, mix well all purpose flour as well as baking powder with salt using a whisk.

In another bowl, beat softened butter and sugar until soft and fluffy. I used my electric hand mixer and did for 3 minutes.

2. Furthermore, add essence and curd and again beat well for couple of minutes.

3. Add the flour gradually while you beat and make a dough. It should be non sticky.

4. Spread the dough into flat disk and cling wrap it. refrigerate for an hour. Take out and spread the dough evenly on a floured surface for 3 to 5 mm thickness.

5. Cut the spread dough with desired cookie cutter. Take out the sides first and then using a spatula you can carefully take the cookies out.

Arrange over a baking tray lined with butter paper/ parchment paper/ baking sheets.

6. Pre heat the oven at 170 deg C and bake for 10 –12 minutes (at same temperature). Once done, cool over a wire rack.

Royal icing

7. For icing for sugar cookies, in a mixing bowl, place icing sugar, vanilla essence and milk. Mix smoothly. There should not be any lumps and it should be thick but pouring consistency.

8. Optional to add food colors if you want. Just divide the prepared icing and mix your favorite colors.

Fill these icing in cones – I used a ziplock cover cut diagonally. You can make your own cone using any cellophane paper or any food grade covers.

Make a very small hole at the tip of the cone by cutting the tip off.

9. First draw outer border along the edge leaving a little space, same as the cookie shape. Finish all the cookies.

Then start filling the cookies with the icing. Start filling the first cookie you drew the border.

So that the line you draw acts as barrier to hold the filling. Once done, sprinkle with color sprinkles to make it attractive.

Keep aside and let it stand for an hour. It will dry. Then store in airtight container.