5 - 6tablespoonswarm water, For stiff icing, use 1 tablespoon less water; To thin icing, add 1/2 teaspoon water at a time until you reach proper consistency
1/2cupunsalted butter, softened
1/2cuppacked brown sugar
6tablespoonsgranulated sugar
1large egg, at room temperature
Instructions
The Best Sugar Cookies
In a bowl of a standing mixer, beat together butter and sugar on medium speed until smooth.
Beat in egg, one at a time. Add vanilla and beat until well-incoporated.
With the mixer on slow, add the flour. Mix until just incorporated. Do not overmix.
If the dough is too soft as this point, chill the dough in the refrigerator until dough is not too sticky to the touch.
Roll out the dough in between two sheets of parchment paper to 1/4 inch in thickness. Use cookie cutters to cut out desired shapes.
Chill the cut outs in the fridge for at an hour to prevent the cookies from spreading when baking.
Bake at 315F for 12-14 minutes, just until the edges are golden brown.
Let cookies cool completely before decorating with royal icing.
Royal Icing
In a large bowl, combine all the ingredients and mix until no lumps of sugar remain.
Portion out icing into smaller bowls and colour with gel food colouring.
Using a piping tip, pipe out desired design. Let the designs fully dry before stacking the cookies.
Notes
Find the updated fudgey mini egg bwrownie cookies recipe here!