{Award Winning} Cell Cookies
Serves: ~40 LARGE cookies
- 5 cups flour, all-purpose
- 3 cups sugar
- 1½ cups butter, room temp.
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 6 ounces egg whites (about 5 lg eggs worth), room temp.
- 2 teaspoons vanilla extract (I prefer clear for this)
- 8 cups confectioners' sugar
- gel coloring
- sprinkles, etc. for decorating, optional
- Sift flour, baking powder, salt together.
- Cream butter and sugar until smooth, about 2 minutes in stand mixer.
- Add in eggs and vanilla and stir until mixed.
- Slowly add flour, baking powder, salt mixture until combined, scraping down bowl sides as needed.
- If making the full size recipe, split into two balls and cool in refrigerator for at least one hour, preferably 2 hours.
- Preheat oven to 400 F.
- Roll dough into desired thickness. I prefer a softer, large sugar cookie. ¼-1/2 inch rolled out.
- Cut into desired shapes. Place on paper-lined or silicone mat sheet pan.
- Bake about 6-7 minutes. Don't over-bake. I prefer slight under-bake at 6 minutes for mine to stay soft.
- Cool cookies completely.
- Beat egg whites until foamy.
- Slowly mix in confectioners' sugar until well-combined.
- Mix on high speed until stiff peaks (peaks that stay in place) form, about 5-6 minutes.
- I split this recipe into several batches, depending on what colors are needed.
- Mix in gel coloring for your own use.
- Pipe on cookies by outlining first, filling in with the flood icing after. Thin icing with water (VERY carefully) if needed.
- Let cool completely.
- Visit SouthernFATTY.com and tell us how you decorated yours!
Recipe by Southern FATTY at https://www.southernfatty.com/cell-cookies/
3.5.3226