Sugar cookie recipes and Royal Icing Recipe

Sugar Cookie Recipe
  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like, I prefer almond}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
Cream together softened butter and confectioner’s sugar.  Place the egg into a separate bowl, and add the flavoring.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.
When most of it sticks to the paddle and when touched, it has a little give, but does not stick  the dough is ready.

Roll out to 1/4 an inch thick, use flour (or powdered sugar) for dusting as necessary. 
Cut and bake at 400 degrees for 7-8 minutes.(I flash freeze these on the cookie sheets for about 10minutes so they don't spread as much and hold their shape better)
Makes 2-2 1/2 dozen.
  • The dough DOES not need to be refrigerated. 
  • The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two
  • The recipe doubles well
  • Baking times are approximate.  Watch them the first few times you bake them. DO NOT over bake.  If the cookies are browning they are over baked
  • This dough can be flavored any way you like or colored with food coloring (just sub in for some of the flavoring to account for the liquid)
  • The cookies freeze well
  • There is a lot of leavener in these cookies.  The general rule is less leavener so they don’t spead
  • This recipe does spread a little.  If you don’t like that add a little flour.
  • Start with 2 1/2 cups of flour and add another 1/4 of a cup if the dough seems to sticky.
  • If you don’t like salt, leave it out altogether.
  • If you only have salted butter, use that and reduce the salt.
  • Decorate day-old cookies.  They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.  They are still soft, however.
  • Do not use the convection setting on your oven (if you do you will only need to bake for 3-4 minutes)
I also use the royal icing recipe over at Sweet Sugarbelle  she has lots of great tips like these and these and even these

Royal Icing Recipe
2 lbs {1bag} confectioner’s sugar
1/3 c plus one tablespoon meringue powder
about 3/4c. water (which includes ~2 Tblsp almond flavoring and 1-1/2 tsp vanilla extract)
1 tsp corn syrup (to add shine)
  • Use the whisk attachment
  • Add the dry ingredients first (mix for a few seconds before adding the liquid)
  • Beat on high for 7-10 minutes (until STIFF peaks form)
  • You can substitute any flavor you want as long as it DOES NOT HAVE OIL in it (oil will ruin your icing)
  • Before starting make sure your equipment is oil/grease free (wipe down with a paper towel soaked in vinegar and then rinse/dry before using)
  • Since this icing contains no fats it can be kept for a long time, even unrefridgerated. Make sure you cover the bowl with a damp cloth or put syran wrap directly on the icing so it won't dry out.
  • I keep the icing in the mixing bowl and keep a damp cloth under a lid I bought for my kitchenaid mixer so I can quickly rewhip/refresh the icing if I don't use it all/color it and use it the same day.
  • Once you have your consistency down you can separate it out into quantities to thin with coloring dye and more water (I use a spray bottle because a little water goes a long way)
Coloring and Thinning Royal Icing

  • Use a measuring cup (2 cup measuring cup) to thin and fill bottles or piping bags for bottles I use these in 8oz or 2oz sizes (depending on how much I need for the project) The measuring cup will also help you get the icing into the bottle.

  • If you decide to use piping bags use the trick of placing your icing in the middle of some syran wrap and wrapping the icing up like a candy then insert this "package" into your piping bag. You won't have to clean your bags out any more ***Best tip ever, by the way***** . This tip also works for buttercreams so you don't spend hours cleaning out a decorating bag. See more on this here
  • I use a 20 second Icing consistency  which means it takes 20 seconds for the icing to level out and look seamless. Just add your water and spritz with water (a little at a time) and stir the icing. Then count to 20 and the surface of the icing should be glassy looking. You can also use 15 second icing or 10 second icing (the less seconds the runnier the icing is of course) I have found this to be a matter of personal choice.
  • Make sure you count the food coloring as water for thinning too.
  • You can use left over icing to make flower centers, button candy, or ribbon roses

So far this is what I have learned and I read A LOT of blog articles and books on the subject because of some failed attempts that took a lot of time and materials and left me feeling frustrated at cookie making. If you have an questions feel free to contact me.


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