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2020 Home for the Holidays Sugar Cookie Cutouts
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Prep Time: 1 hour 25 minutes
Total Time: 6 hours 30 minutes
Get festive this holiday season with our Betty Crocker™ Sugar Cookie Mix for adorable house-shaped cookies. Decorate to your heart's content and make each one unique with fun piping designs. Let your creativity shine this season!
Ingredients:
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
4 1/2 cups powdered sugar
1/3 cup plus 4 to 8 teaspoons warm water (105°F to 115°F)
3tablespoons meringue powder
1teaspoonvanilla
1/2 teaspooncream of tartar
Betty Crocker™ gel food color(s), if desired
Betty Crocker™ candy sprinkles, if desired
Instructions:
Preheat your oven to 375°F. Combine cookie mix, flour, butter, and egg in a medium bowl until a soft dough forms.
Roll the dough to a 1/4-inch thickness on a floured surface. Use a 4-inch house-shaped cookie cutter to cut out shapes. Place the cutouts 2 inches apart on ungreased cookie sheets. Repeat the process by rerolling the dough and cutting out more shapes.
Bake for 8 to 10 minutes, or until edges turn light golden brown. Let cool for 2 minutes, then transfer from cookie sheets to a cooling rack. Allow to cool completely for about 30 minutes.
In a large bowl, combine powdered sugar, 1/3 cup warm water, meringue powder, vanilla, and cream of tartar. Use an electric mixer on low speed to mix until combined, then increase to high speed and beat for 7 to 10 minutes until very stiff, remember to scrape the bowl occasionally.
Transfer 1/3 cup of icing to a small piping bag with a small round writing tip, adding food color for extra flair if desired. Seal the bag by twisting it closed, and cover the rest of the icing with plastic wrap to maintain its freshness.
Pipe icing around the edge of each cookie in a continuous counterclockwise motion, following the photo as a guide. Stop squeezing the piping bag to finish the border. Let the borders set for 30 to 60 minutes before filling them in. Transfer any leftover icing from the piping bag into a bowl and cover with plastic wrap.
Uncover the remaining icing and ensure it is well mixed. In a small bowl, place 1 cup of the icing. Add food color if desired. Stir in warm water, 1/2 teaspoon at a time, until the icing reaches the consistency of heavy cream. Make sure to mix the icing well before adding each 1/2 teaspoon of water. Transfer the thinned icing into a squeeze bottle and securely screw on the top. Remember to cover the squeeze bottle tip and any remaining icing with plastic wrap to prevent drying out while decorating.
With a squeeze bottle, fill the inside of each cookie's border with thinned icing. Use the squeeze bottle nozzle or a small metal icing spatula to cover all areas until completely coated. Allow to rest for 1 to 2 minutes before sprinkling any additional decorations. Let the cookies sit for approximately 2 hours or until the icing is completely dry.
Transfer 1/3 cup of icing (color with food dye if desired) into a small piping bag with a small round writing tip attached. Twist the bag closed. Use the bag to pipe letters on the dried glazed cookies. Allow to sit for around 1 hour until fully dry. Store the cookies in an airtight container at room temperature with waxed paper between layers.