Tie-Dye Sugar Cookies
A fun Tie-Dye Sugar Cookie Recipe with a 70's vibe made with Royal Icing.
Ingredients
Sugar Cookies:
- 6 cups all-purpose flour sifted
- 1½ tsp salt
- 2 cups unsalted butter softened
- 2 cups granulated sugar
- 2 eggs large
- 2 tbs vanilla extract good quality extract or vanilla bean paste
Royal Icing:
- 2 lbs confectioner's sugar
- 5 tbs meringue powder
- 1 tbs vanilla extract
- ¾ cup water
Instructions
For the Sugar Cookies:
- Sift the flour and salt.
- In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing until just combined.
- Add the vanilla and mix until just combined.
- With the mixer on low, add the dry ingredients and mix until combined.
- Divide the dough into four equal parts, and flatten each piece into a disk. Wrap in plastic, and refrigerate for about 45 minutes.
- Roll out each piece of dough ¼ inch thick.
- Refrigerate the dough until ready to cut.
- Preheat the oven to 325 degrees F.
- Cut the shapes out of the dough and bake for about 10 to 12 minutes.
- Remove the cookies from the pan, and allow them to cool completely on a drying rack.
For the Royal Icing:
- Wipe down the paddle attachment and the bowl of a standing mixer with distilled vinegar or lemon juice.
- Place the water, vanilla, and meringue powder in the bowl. Whisk with a hand whisk until frothy and all of the meringue powder is dissolved (this will only take a minute or two).
- With the bowl attached to the mixer, add all of the confectioner's sugar. Mix on medium until it is white, thick and fluffy. It should hold soft peaks. This will take anywhere from 2 to 4 minutes.
Notes
The number of cookies this recipe makes depends on the size of the cookie cutter.