Confetti Cakes Bakery In New York City Vanilla Sugar Cookies

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Confetti Cakes Bakery In New York City Vanilla Sugar Cookies


2 1/3 cups plus 2 tablespoons (11 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup (6 ounces; 1 1/2 sticks) unsalted butter
1/2 cup plus 2 tablespoons (4 ounces) granulated sugar
1 large egg
1 teaspoon vanilla extract
Royal Icing
Food coloring gels
Sanding sugar in various colors

Metallic dust (also called luster dust, optional, find this at baking supply stores, such as La Candy Shoppe, 5811 U.S. 31 South, South Bend)

Lemon extract (optional)


In medium bowl, sift together the flour, salt and baking powder. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, combine the
butter and sugar and beat on medium speed until light and fluffy. Add the
egg and vanilla and beat until combined.

Add flour mixture in 2 batches, scraping down the bowl after each addition.
Beat until the dough just comes together, being careful not to overmix.

Turn out the dough onto a lightly floured surface. Form the dough into a
ball, wrap it in plastic, and refrigerate for 30 minutes.

Place the ball of dough between two pieces of parchment paper and roll out
to 1/4 inch thick. Keeping the dough in the parchment, transfer to a cookie
sheet and place in the refrigerator for at least 1 hour.

Cut the cookies in the desired shapes and place at least 1 inch apart on a
half-sheet pan lined with parchment paper or an ungreased non-stick cookie
sheet. Transfer to the freezer and chill for at least 15 minutes or until
they are stiff.

Preheat oven to 350 F degrees.

Bake until the cookies are light golden brown, about 10 minutes. Let the
cookies cool completely on the sheets before decorating.

Makes about 1 dozen, 3-inch cookies.

While cookies are cooling, make Royal Icing.

Royal Icing

1/3 cup (3 ounces) pasteurized egg whites
4 1/2 cups plus
1 tablespoon (16 ounces) sifted confectioners' sugar
1/2 teaspoon lemon juice


In the bowl of an electric mixer fitted with a paddle attachment, beat the
egg whites on medium speed until soft peaks form.

Set the mixer to medium-low speed and gradually add the confectioners'
sugar, 1/2 cup (4 ounces) at a time. Scrape thoroughly between additions.

Add the lemon juice and beat on medium-high speed until stiff peaks form and
the icing is no longer shiny, 6 to 8 minutes.

Use immediately or place the icing in an airtight container. You can keep
Royal Icing in the refrigerator for up to 5 days.

To ice cookies, divide the Royal Icing into three portions, and dye two of
them different colors (for instance, red and green). Leave the last portion
white.

Fill pastry bags fitted with No. 2 tips with some of each color you will
use. For each cookie, using the shape of the cookie as your guide, pipe a
complete outline of the cookie. Make sure there are no gaps in the outline.

Add a bit of water to the remaining icing to loosen it and fill pastry bags
fitted with No. 3 tips. Flood cookies, one at a time, spreading icing to the
line with a toothpick.