Best Hanukkah Sugar Cookies Ever

Best Hanukkah Sugar Cookies Ever

Plus making them is a delicious holiday activity

Yield: 2 dozen

Ingredients:

For Cookies
1 lb unsalted butter, softened
1 cup granulated sugar
1 cup confectioners’ sugar, sifted
1 teaspoon salt
5 egg yolks
5 cups all purpose flour

For Royal Icing (yields 8 cups)
6 lb powdered sugar
2 cups lemon juice
½ cup water
¾ cup egg white powder
Optional: food coloring of your choice

Method:

For Cookies
1. In a stand mixer (or you can use a large bowl and a hand-held beater), beat the butter until smooth and creamy.
2. Add sugars and salt and beat for 2 minutes.
3. Add the egg yolks and beat until well blended.
4. Add the flour and pulse the mixer to incorporate the flour. The dough will not come together in a ball but can be gathered into a ball with your hands.
5. Chill the dough for 2 hours.
6. Roll out ¼ inch thickness.
7. Using your choice of cookie cutters, cut to desired shape.
8. Place on a parchment paper lined sheet pan and bake at 350F for 12-20 minutes.
*The dough may be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months.

For Royal Icing
1. Mix all ingredients on low speed with paddle.
2. If you would like an icing thicker add more powdered sugar.

Download the recipe