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Ingredients
    For the cookies

  • 1 ½ cups (3 sticks) Unsalted butter, at room temperature

  • 1 cup C&H® Granulated Sugar, Easy Baking Tub
  • 1 large Egg
  • 1 teaspoon Pure vanilla extract
  • 3 ½ cups All-purpose flour

     

    For the royal icing

  • 4 cups C&H® Powdered Sugar

  • 3 tablespoons Meringue powder
  • 1/3 cup Warm water

    Food coloring of choice

     

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Instructions
Prep Time: 25 minutes, plus decorating time, about 1 hour / Chill Time/Bake Time: 30 minutes/ 16-18 minutes / Yields: about 3 dozen cookies
Step 1

Prepare the cookies.  In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined. Scrape de sides of the bowl as needed. Add flour and salt and beat until just combined. 

Step 2

Dump the mixture onto a lightly floured surface and divide it in half. Shape each half into disks and cover with plastic wrap. Refrigerate for 30 minutes. 

Step 3

Preheat oven to 350°F. Line three baking sheets with parchment paper.

Step 4

Working on a lightly floured surface, roll the dough to ½-inch thick. Cut the cookies using ugly sweater shaped cookie cutters. Place the cookies on the prepared pans and bake for 18-20 minutes or until golden brown. Remove from oven and allow to cool at room temperature.  

Step 5

While de cookies are cooling down, prepare the royal icing. Combine all ingredients together in a large mixing bowl. Beat on low speed until combined. Increase speed to medium high and beat for 8-10 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies. Carefully add small amounts of water to the royal icing to adjust to flooding consistency. 

Step 6

Color royal icing with desired food coloring and decorate cookies using piping bags and piping tips. 

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