Unicorn sugar cookies

🧂 Ingredients

• 1 Cup Unsalted Butter

  room temperature
• ⅔ Cup Sugar
• 1 Egg
• 1 tsp Vanilla
• ½ tsp Salt
• 2 ½ Cups Flour
• 1 lbs Confectioner’s Sugar
• 3 tbsp Meringue Powder
• 6 tbsp Warm Water
• 1 tsp Vanilla Extract
• Food Coloring

Instructions

• 1 In a medium bowl, combine flour and salt.
• 2 In a large bowl, beat butter and sugar together in a stand mixer until smooth.
• 3 Beat in the vanilla extract and the egg.
• 4 Add in the rest of the dry ingredients slowly while beating the dough.
• 5 After a while and the dough is stiff, finish kneading by hand.
• 6 Roll the dough into a ball, then squeeze the dough into a ¾ inch-thick disk.
• 7 Wrap the dough in saran wrap, and chill in the fridge for 2 hours before
  rolling.
• 8 Preheat oven to 350°F.
• 9 Roll the dough onto a lightly floured surface to ¼ inch thick, and cut with
  cookie cutters into desired shapes.
• 10 Transfer cookies onto a baking sheet lined with paper or a silicone liner.
• 11 Before baking, place the baking sheet of cookie cutouts in the fridge and let
  chill for 5-10 minutes. This is so the cookies will keep their form and not
  spread out while baking.
• 12 Bake for 8-10 minutes, then cool on a cookie sheet, then transfer to a cookie
  rack to finish cooling.
• 13 In a large bowl, combine confectioner’s sugar and meringue powder.
• 14 Add warm water, one tablespoon at a time, while mixing on low speed.
• 15 Add vanilla extract, and continue mixing until the mixture is shiny.
• 16 Mix at low speed and beat for 5-7 minutes, and add desired colors.
• 17 Transfer to piping bag.

Nutrition Info