I love making sugar cookies. And after a rainy weekend in doors, it was time to start up the fall baking season.

This is simply a classic sugar cookie recipe, with classic royal icing. I made the dough yesterday and let it chill over night. I rolled them and baked them this morning and let them cool. Then I iced them tonight.

Tips:
– keep the dough chilled when rolling, it helps keep your cut out shapes
– use thick royal icing for decorating, it doesn’t run and dries quicker
– I used lemon juice in the icing too so there is a bit of tang in the icing.

I didn’t even use all my dough, so I out it in the freezer for my next batch later this month.

What kind of fall baking are you up to?