Description

These Back to School Sugar Cookies are delightful treats that spark joy and creativity. Soft, buttery sugar cookies are cut into fun shapes and decorated with smooth royal icing, making them perfect for classroom snacks, parties, or festive occasions. The recipe includes vegan and gluten-free substitutions, ensuring everyone can enjoy these colorful cookies.

Ingredients

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Cookie Dough Ingredients

1 cup Unsalted Butter (softened; substitute with margarine for dairy-free option)
1 cup Granulated Sugar (or substitute with brown sugar for a caramel flavor)
2 large Eggs (or 3 tbsp aquafaba per egg as a vegan alternative)
3 cups All-Purpose Flour (or substitute with gluten-free flour blend)
1 tbsp Baking Powder (can substitute with baking soda adjusting the quantity)

Royal Icing Ingredients

4 cups Powdered Sugar
3 tbsp Meringue Powder (or use egg whites for a traditional version)
5 tbsp Water (adjust to achieve desired icing consistency)

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Instructions

Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, which should take about 2 to 3 minutes.
Add Eggs: Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition to ensure the batter is smooth and well combined.
Add Dry Ingredients: Gradually sift in 3 cups of all-purpose flour and 1 tablespoon of baking powder. Mix until the ingredients are just combined to avoid overworking the dough.
Chill Dough: Shape the dough into a disc, wrap it tightly in cellophane wrap, and refrigerate for at least 1 hour to firm up the dough for easier rolling and shaping.
Roll and Cut Shapes: On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut into fun shapes appropriate for back-to-school themes.
Preheat Oven and Bake: Preheat your oven to 325°F (163°C). Place cookies on a baking sheet and bake for 8 to 10 minutes until the cookies are puffed and pale, not browned. Remove and cool on a wire rack.
Prepare Royal Icing: In a mixing bowl, combine 4 cups powdered sugar, 3 tablespoons meringue powder, and 5 tablespoons of water. Mix well, adjusting water to reach the desired consistency for outlining and flooding the cookies.
Decorate: Once the cookies are completely cool, use the royal icing to outline and fill each cookie creatively. Allow the icing to set completely before serving or storing.

Notes

To make these cookies vegan, replace eggs with aquafaba (3 tablespoons per egg) and use margarine instead of butter.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Adjust baking powder quantity if substituting with baking soda for proper rising.
Ensure cookies do not brown during baking to keep them soft and chewy.
Let royal icing dry completely before stacking or packaging cookies to avoid smudges.