This sugar cookie recipe is simply the best. I made 6 dozen of these puppies for my after-school cooking class and to give away as gifts. It didn’t end up taking as long as I thought it would, because instead of using my toaster oven (oven is still broken) I used our church’s amazing convection oven that can cook a few dozen at a time! Making the dough ahead of time is also key. These sugar cookies may be a process, but they sure are worth it!
Please pardon some of the old step-by-step pictures! This recipe has since been updated!!!
The dough is pretty simple and can be whipped up in one bowl!
Start by creaming the butter and sugar together.
It should be nice and fluffy!
Then add the egg and vanilla.
Whip it up again.
Now you probably should shift together the flour, baking powder, and salt in a separate bowl.
Then mix it into the the wet mixture.
The dough should be quite stiff and not very sticky.
Separate the dough in half and warp up in plastic wrap or throw into a plastic bag. Place in the fridge for at least 2 hours or overnight.
After it’s done chillin start rolling it out!
I like to keep it pretty thick, so I have nice n puffy cookies.
Place them on a parchment lined baking sheet. It makes for easy cleanup and they will not stick!
Bake them until they are the slightest bit of brown. They should still look white.
Let them cool for a good long while before you frost them.
Now it’s time for the icing! Add meringue powder to the powdered sugar, mix together…then add water.
You’ll need a thick frosting to line the cookies with, so that means less water. You will need a thinner frosting to flood the inside of the cookie.
I place the frosting in these little squeezy bottles my mom had. It’s a great way for kids and adults to frost cookies.
After lining the cookie, squirt a good amount of the thinner icing into the middle. Use a toothpick to spread the frosting out.
It’s a long process, so it’s a great idea to work on this with a group! I like to make each of mine different and unique!
Add sprinklies and candies!
Here’s the recipe for all of the parts!
- 1 1/3 cups Butter
- 1 1/2 cups Sugar
- 1teaspoon Grated Orange Or Lemon Zest
- 1 teaspoon Vanilla
- 2 Eggs
- 3 Tablespoons Milk
- 4 cups Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 cups sifted powdered sugar
- 2-3 Tablespoons Egg White Powder
- 2 Tablespoons water (or milk)
- 1 teaspoon vanilla
- Cream butter, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy.
- Sift dry ingredients together, then blend into cream mixture, alternating with the milk. Divide dough in half and place each half in a plastic bag to chill in the refrigerator for at least an hour.
- Roll out dough into a 1/3 inch sheet. Cut out shapes and place onto a parchment lined cookie sheets.
- Bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown.
- While cookies are baking, mix powdered sugar, water, egg whites, and vanilla on high for about 10 minutes. Separate icing into two bowls. Add about 1 Tablespoon water to one bowl and 3 Tablespoons to the other. Dye the thinner frosting in the color of your choice. Put frostings into separate squeeze bottles. After the cookies have cooled, edge the cookies with the thicker frosting. Fill the centers with the thinner frosting, using a toothpick to spread the icing all the way to the edge.