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EZ Way to Make Sugar Cookies

Jill Lodato
Prep Time 20 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • 1 baking sheet pan
  • Parchment paper
  • Mixing bowls
  • measuring cups and spoons

Ingredients
  

  • 1 Cup butter (2 sticks) room temperature
  • 1 Cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract (or almond or lemon)
  • 3 1/2 Cups all-purpose flour

Royal Icing Ingredients

  • 2 1/2 Cups Powdered Sugar
  • 2 large Eggs (egg whites only) or 2 Tablespoons Meringue Powder
  • 1 tsp pure almond or lemon extract

Instructions
 

  • In a mixing bowl, cream butter until turns a paler yellow.
  • Add sugar. Beat well. Add extract.
  • Add 1 whole egg and ONLY egg yolk of second egg. Beat well.
  • Slowly (1/2 cup at a time) at flour until dough pulls away from the bowl. This tells you it is ready.
  • Divide dough into two balls. Put in plastic storage bags. Flatten with palms and smooth out to 1/4 inch height. Use back of pan to flatten evenly.
  • Refrigerate dough for at least one hour or until stiff.
  • Preheat oven 350F (170C)
  • Cut open bags carefully. Use cookie cutters to make shapes. Place on baking sheet lined with parchment paper or lightly oiled.
  • Bake 12 minutes or until lightly golden on edges. Cool before decorating.

Make Royal Icing

  • Add powdered sugar in a bowl. Sift if the sugar has clumps.
  • Egg White Method: Add egg whites and stir. Add extract. You want a consistency like maple syrup or honey. Add tiny bit of water if too thick. Add more powdered sugar if too thin.
  • Meringue Powder Method: Add meringue powder and stir. Add 3-4 Tablespoons warm water. Add extract. You want a consistency like maple syrup or honey. Add tiny bit of water if too thick. Add more powdered sugar if too thin.