Best Hanukkah Sugar Cookies Ever
Recipe by Beatrix
Beatrix Partner & Executive Pastry Chef Yasmin Gutierrez, who is behind some of the most tasty sweets in the Windy City, teaches us how to make these Hanukkah Sugar Cookies. Get creative and decorate them how you please!
Best Hanukkah Sugar Cookies Ever
Plus, making them is almost more fun than eating them
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 4 cups)
3 lbs. powdered sugar
1 cup lemon juice
¼ cup water
6 Tbsp. egg white powder
Optional: food coloring of your choice
Method:
For Cookies
1. In a stand mixer, or using a large bowl and a hand-held beater, beat butter until smooth and creamy.
2. Add granulated sugar, confectioners' sugar and salt and beat for 2 minutes.
3. Add egg yolks and beat until well incorporated.
4. Add flour and pulse mixer to incorporate. Note, the dough will not fully combine but should be able to form into a ball by hand.
5. Chill dough for 2 hours.
6. Roll out dough until ¼ inch thick.
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. For a thicker icing, add powdered sugar until the desired consistency is reached.
