For Halloween, Chef David in Saskatoon made these spooky sugar cookies but we think they’d be delicious to make any day!
- 2 cups butter
- 2 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 teaspoons baking powder
- 5½ cups flour
- 3 large egg whites
- ½ teaspoon cream of tartar
- 16 oz icing sugar, sifted
In a bowl cream butter and sugar together, and then mix in eggs and extracts.
In a separate bowl, sift flour and baking powder, then add into egg and butter mix.
Begin mixing with a spatula, but you may wish to finish incorporating the dough by hand.
Once mixed, cover (with a small hole for moisture to escape while cooling) and refrigerate 6-18 hours.
Remove from fridge about 30 minutes before use and allow to warm slowly. Roll out dough on flour-dusted surface to about 1cm thickness. Cut with desired cookie cutters.
Place cookies on greased sheet pan and bake at 390F for 6 minutes convection or 400F for 7-8 minutes radiant. Allow to cool fully on wire rack before icing.
To make icing, whip egg whites over medium speed in an electric mixture. Add in cream of tartar and sugar, and then whip at high speed until icing reaches desired thickness. Separate into smaller bowls and add different food colouring as desired.