I made these airplane sugar cookies for a friend’s baby shower last weekend. They take a little time, but they turned out cute! I’ve experimented with a few different sugar cookie recipes, and this one is definitely the best at keeping it’s shape.
Sugar Cookies (via cakecentral.com)
6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours.
Cut cookies and place on greased cookie sheet. Bake at 350 for 8-10 minutes.
Once your cookies are completely cooled, you can frost them. I like to ice a border of royal icing around the edge of my cookies so that I don’t have run-off. It gives the cookie a crisp, professional look.
Beat egg whites with cream of tartar until they reach the soft peak stage. Add confectioner’s sugar, a little at a time, until stiff peaks form.
To ice your cookies, fill a zippered sandwich bag with icing and cut a little off the corner. Frost your border and allow a few minutes for the icing to harden. Finally, you’ll want to fill in your cookie with regular icing. I put about 2 cups of confectioner’s sugar in a bowl and add a little milk until I get my desired consistency (not runny, but not stiff). Fill another sandwich bag with this icing, snip the corner of the bag, and fill the cookie. To get an even consistency, use a toothpick or your (clean) pinky finger to spread the icing.
Once this has set up, you can add any extra details with royal icing. All of these icings can be tinted by adding food coloring.
I really love a beautiful cookie! Here’s some more from around the web.
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