I’m loving sprinkles these days and you can tell! I’ve been meaning to make these sugar cookies for a while now and today was finally the day. These cookies are soft and so much fun to make(I’m eating one right now btw). Decorating these cookies is a fun activity that you could do with your kids this summer (I had my baby brother annoy me about wanting to decorate one, which I let him, of course)
Sugar cookies also make great party favors, you could make cute little grad hats/diplomas for a graduation party or rattles and milk bottles for the birth of a baby!
To make the sugar cookies, you will first whisk the oil and sugar, then add the egg and vanilla and then the remaining dry ingredients. This will give you a nice, thick dough. If your dough is too dry, you can add a little oil and knead the dough with your hand. One thing to keep in mind while rolling out the dough is to not make it very thin. It should be around ¼ of an inch in thickness.
For the royal icing, don’t add too much water at once because it might become very thin (if it does, you can add a little cornflour to the icing). You want a smooth but not very runny icing.
This recipe makes around 30 cookies, but that can vary depending on shape and size.
- ¾ cup vegetable oil
- ¾ cup sugar
- 2 ½ cup flour
- 1tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla
- Food colour of choice
- 2 ½ tblsp meringue powder
- 2 cup confectioner’s sugar (it’s powdered sugar with cornflour added)
- ¼ cup water (plus more if you want thinner icing)
- Pre heat oven to 180C or 350F and line your baking tray with parchment paper or silicone mat
- Whisk together the oil and sugar for 3-5 minutes
- In another bowl mix the dry ingredients (flour,baking powder, baking soda and salt) and set aside
- Add the egg and vanilla to the sugar mixture and whisk until well combined
- Next, add a third of the flour to the sugar mixture and whisk until well combined. Repeat this step till you have used up all the flour
- At this point, you will have a nice, thick dough.
- Roll out the dough between two sheets of food wrap and cut out circles using a cookie cutter
- Bake for 9-12 minutes. Allow them to cool completely
- For the royal icing, mix the meringue powder and confectioner’s sugar.
- Add a tablespoon of water and mix. Keep on adding water until you have the desired consistency
- Divide the icing into 3 bowls, add the food coloring, mix and cover it with plastic wrap
- Once the cookies have cooled completely, put the royal icing in a squeeze bottle or piping bag and pipe the icing on to the cookie
- Top it with sprinkles and let it dry for 1-3 hours