INGREDIENTS

Sugar Cookie Dough

  • 1½ cup of butter softened
  • 2 cups white sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ teaspoons salt

 Icing

  • 1½ cups pure icing sugar, sifted
  • 1 egg white
  • ½ teaspoon lemon juice
  • Your choice of gel food colours; 
    (Americolour and Wilton are the best for royal icing colouring)
  • Rainbow or chocolate sprinkles to taste
  • Water to consistency

METHOD

  • Cream together butter and sugar until smooth and pale. Beat in eggs and vanilla. 
    Stir in the flour, baking powder, and salt. Cover, and chill 
    dough for at least 1- 2 hours.
  • Preheat oven to 200 degrees C. Roll out dough on floured surface 1/4 to 1/2 inch thick. 
    Using one larger and one smaller circular cookie cutter, 
    cut out your doughnut shape and the hole. 
    Place cookies 1 inch apart on 
    ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven until blonde and just turning golden on the edges. 
    Let your cookies cool 
    completely before icing.
  • When your cookies are cooled, lightly whisk egg-white and lemon juice together in a bowl until soft peaks form. 
  • Gradually add icing sugar, whisking until smooth and combined. Adding a few drops of water at a time, 
    water down your icing- whisking until combined- until your icing 
    resembles the consistency of shampoo.
  • Using a piping bag and thin nozzle, trace the shape of your doughnut icing onto your baked cookies. 
  • Let the outline of the icing area set briefly (5 mins) before filling in the inside with your icing.
  • Sprinkle the icing with your chosen sprinkles immediately to allow the sprinkles to set within the icing.
  • Let dry for 3-4 hours for the icing to set.

 

Recipe by Hurricane Snoz Bakes

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