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birthday sugar cookies

Birthday Sugar Cookies with Icing

Prep

1hr 10mins

Bake

10 mins

Serves

15

Difficulty

Easy
birthday sugar cookies

About

These easy birthday sugar cookies with icing will make a perfect treat or a birthday gift! Sweet, buttery, with crispy edges and soft centres, topped with royal icing. Make your loved ones feel special with these delicious, homemade cookies!

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Instructions
Ingredients
Reviews

For the sugar cookies

Step 1

In a large bowl, mix together the flour, baking powder and salt. Set aside.

Step 2

Place softened butter in a bowl of an electric mixer and beat it on medium-high speed until pale and fluffy, about 2 minutes. Add sugar and cream it together for another 2 minutes. Add egg and vanilla and beat on high speed until well combined. Scrape the sides and the bottom of the bowl to make sure you combine it all together.

Step 3

Add the flour mix into the butter and sugar mixture and mix on low speed until combined. If the dough feels too sticky to roll, add one more tbsp of flour. Divide dough into two parts and roll each part on a lightly floured silicone mat or baking paper to about £1 coin thickness. (about 1/4' ). Transfer the rolled dough onto baking tray and place in the fridge for minimum of 2 hours (if chilling overnight, cover the dough with some cling film or re-usable wrap).

Step 4

Preheat the oven to 170 C (fan). Line the baking trays with baking parchment. Remove one of the pre- rolled dough pieces from the fridge. Using cookie cutters, cut the desired shapes out of the dough and transfer into baking trays. Re-roll any scraps and cut the cookies again, until you have used all of the dough.

Step 5

Bake in the middle shelf of the preheated oven for about 8-10 minutes until the edges are lightly golden. Rotate the baking tray with cookies half way through baking time. Take out of the oven and allow them to cool for about 5 minutes on the baking trays, before transferring onto a cooling rack to cool completely.

To make the icing

Step 1

Place the egg whites and cream of tartar in a bowl of a standing mixer fitted with whisk attachment (or an electric mixer fitted with beaters) and mix until soft peaks form (about 2 minutes).

Step 2

Sift in the icing sugar and beat on low speed for another 2 minutes. With the mixer running on low, keep adding some water, 1 tbsp at a time, until the icing reached the desired consistency. When lifting the whisk up from the icing, the icing should drizzle down and smooth out within 10-12 seconds ('draw' a line with the dripping icing, if it disappears after 10-12 seconds, it is ready). If you want your icing to be thinner, keep adding more water, if you want it to be thicker, add more icing sugar.

Step 3

If using food colouring, divide the icing into separate bowls and mix with gel food colouring. Keep checking the consistency, as adding the food colouring may change the consistency of your icing. Transfer the icing into piping bags. Snip the very end of each piping bag and decorate the cookies.

Ingredients – 7 items

Serving

1

For the Cookies

Flour

Plain flour

280g
Baking-powder

Baking powder

1/2 tsp
Salt-table

Salt

1/4 tsp
Butter

Unsalted butter

softened

170g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

150g
Eggs

Large eggs

1
Vanilla

Vanilla extract

1 tsp

For the Icing

Egg whites

large

2
Cornstarch

Cream of tartar

1 tsp
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

500g
Food-colouring-gel

Food colouring gel

optional

2 tubes

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500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
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200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

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