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Reply to "Please post your best recipe for homemade sugar cookies and icing"
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[quote=Anonymous]I make a lot of royal icing decorated sugar cookies. They never spread and they taste better and look nicer than most I see for sale. I use the LilaLoa 2.0 Vanilla recipe. I add 2 Tbsp of corn starch before the flour. I only use room temperature eggs. I use Land o Lakes, Challenge, or Wellesley Farms unsalted butter and King Arthur flour. In lieu of vanilla I use 1 tablespoon of “cookie nip”. I use a Cookie Countess 5/16” rolling pin. I chill my dough in fridge for 24hrs and then let it come back to room temp on a cooling rack for 60-90 min before rolling. Even if you follow all of those instructions, it still takes practice. Having your butter the correct softness and getting the flour amount correct for that day’s humidity is learned over time. I measure my ingredients in grams. I decorate in the style of HolFox or HeySugarRex. I make my frosting with meringue powder and I use powdered food coloring from TheSugarArt. [/quote]
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