Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
GreenEyedGuide: "Made these cookies with 2 toddlers and they came…" Read More
15Ingredients
2Hours
Add to Meal Planner
Add to Meal Planner
Description
Unleash your inner cookie artist with this foolproof sugar cookie recipe. We've included detailed tips for decorating using a classic royal icing recipe for outlining and filling in with color. You can take your cookie creations in a more traditional decorating palette, or go wild. Before you get started, gather decorating tips and bags, gel food coloring, and, of course, some sprinkles. You can find them all at a craft store, cooking store, or online. The recipe is a Yummly original created by Saura Kline.
Ingredients
US|METRIC
50 SERVINGS
- 3 cups all purpose flour (for dough)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 Tbsp. milk
- all purpose flour (for rolling out dough)
- 4 cups powdered sugar (plus a little more if needed)
- 3 Tbsp. meringue powder (buy in grocery stores' baking aisle)
- 7 Tbsp. water (room temperature, plus more if needed, for icing)
- food coloring gel (red, blue, green, or other favorite, for icing)
- 1 tsp. water (room temperature, plus more if needed, for filling icing)
- food coloring gel (red, blue, green, or other favorite, for filling icing)
- candy decorations (candy sprinkles, sparkling or sanding sugar, cake sparkles, and/or sugar pearls, optional)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Sift the flour, baking powder, and salt into a medium bowl.
- Place the butter and sugar in a large mixing bowl. Beat with a hand mixer on low speed to blend, then increase speed to medium and beat until soft and light. Add the egg and milk, followed by the flour mixture, beating after each addition until blended, and scraping down the sides of the bowl as needed.
- Lay two sheets of plastic wrap on a work surface. Scrape half of the dough on each wrap and shape into a disk about 1/2-inch thick. Wrap the dough in plastic, then chill until firm enough to roll and hold its shape, 30-60 minutes.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(12)
GreenEyedGuide a year ago
Made these cookies with 2 toddlers and they came out great. I'm pretty sure we were off on measurements because I let my toddlers help me scoop the flour and sugar. Regardless,these cookies taste delicious. I let the kids decorate but I appreciate the tutorial on icing techniques.
Danielle Thornton a year ago
I tried to make these, and they were too dry to roll, even though I followed the directions perfectly:/ I wasn’t sure what to adjust.
Shad M. 3 years ago
This recipe was good for 40 cookies, roughly. I guess it will depend on how big your cookie cutters are. They held their shape great, if you refridgerate them for the 10 mins that is suggests.
REBECCA MUWANIKA 4 years ago
It was Great! My favorite part was baking the cookies. This was an easy way of Baking great cookies!