Sugar Cookie and Royal Icing Recipes

Rolled Sugar Cookie

3 cups of all purpose flour
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 large egg, room temperature
2 teaspoons vanilla extract

1. Whisk together the flour and salt in a medium bowl and set aside

2. Using your mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla.

3. With mixer on low, gradually add the flour mixture to the butter mixture until two are thoroughly blended.

4. Turn out the dough onto the work surface and divided it in to two or three equal portions. Form each one into a rough disk, Now you're ready to roll, chill and cut out the cookie shapes.

5. Preheat the oven to 350F

6. After you've rolled and cut the dough and the cookie shapes are on parchment-lined cookie sheets, bake them in the middle rack of your oven for 12-16minutes or until the cookies start to turn slightly golden around the edges.

** If your cookie dough still seems a bit dry, add one Tablespoon of milk. **

Royal icing for Piping or Outline

2 cups(1 pound) confectioners' sugar
4 tsp meringue powder
about 3 TBSP warm water
1 TBSP lemon Juice or 1/2 - 1 tsp any extract(vanilla,almond...)


Royal icing for flooding

2 cups(1 pound) confectioners' sugar
4 tsp meringue powder
about 6 TBSP warm water
1 TBSP lemon Juice or 1/2 - 1 tsp any extract(vanilla,almond...)

1. Combine all ingredients in the bowl of your electric mixer.

2. Beat on high for 5 minutes if you're using an electric stand mixer or for 10 minutes if you're
using an electric hand mixer. (If your mixer has multiple attachments, use the PADDLE)

3. When you reach the desired consistency, it's important that you immediately cover the mixture of store it in airtight containers.

** You can always add more confectioner's sugar or water if your icing is too runny or stiff.

Recipes are from "Cookie Craft", Valerie Peterson and Janice Fryer.