Sugar Cookies are a lot of work and pretty time consuming but I still enjoy making, or rather decorating, them. I get asked for this recipe of mine every time I make them so I am finally putting together a post dedicated to these cookies! One bonus is these do not require refrigerating the dough prior to baking.If you try making some I’d love to hear how they turned out. Good luck + happy baking!
r e c i p e :
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
350* 8-10 minutes. This recipe makes around 30 cookies using an average sized cookie cutter. I usually double the recipe since I’m already going through all the work to make them.
To the bowl of your stand mixer fitted with the paddle attachment add the butter and sugar and mix well. Add the egg and vanilla, mix well. Next add the dry ingredients (salt, baking powder and flour) and mix on low until combined. If the mixture seems too dry add a small amount of water, start with a teaspoon or so, it shouldn’t take much.
On a lightly floured surface roll your dough and use the cookie cutters of your choice. Transfer to a cookie sheet lined with parchment paper and bake at 350* for 8-10 minutes. Let cool on the pan about 5 minutes before transferring to a drying rack to cool.
(you will want to double this as well if you doubled the cookie recipe above)
4 cups powdered sugar
2 Tablespoons meringue powder
6 Tablespoons water
1 Tablespoon vanilla
In your stand mixer with the paddle attachment add all ingredients and mix on lowest speed for 5-7 minutes. It is very important to keep the speed on the lowest setting to avoid whipping the meringue powder. I will adjust the consistency as I go which usually results in adding more water to thin the icing. It’s hard to explain what you should look for but it comes with doing this many times. A good rule of thumb is to look for a 15 second icing. That means if you were to run a spoon through the icing it should take approximately 15 seconds to smooth over completely. If your icing is still too thick add some water, just a little bit at a time. If your icing is too runny, add more powdered sugar.
Once you’ve reached your desired consistency transfer to a piping bag (a plastic baggie also works, just snip the corner when you’re ready to start decorating).
Below I will provide links to some of my favorite products to use when making these cookies. I will plan on dedicating a separate blog post with helpful tips when decorating cookies but for now if you have any questions please don’t hesitate to reach out to me, I’d be happy to help!
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Piping Bags | Food Coloring | Meringue Powder
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