Sugar cookies with icing recipe

Ingredients

Method

1. First let’s bake sugar cookies. In a bowl, mix well maida 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.



2. 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.



7. 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.
8. Optional to add food colours if you want. Just divide the prepared icing and mix your favorite colours. 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 Colour 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.