There is nothing better than finding a really good sugar cookie recipe, baking those suckers and decorating them as if you’re Martha Stewart. Okay, well not really Martha because she would do so much better… but a girl can dream okay!
This recipe makes 3-4 dozen sugar cookies, so perfect for giving some to your bae while you still have enough for yourself ;). Last year, I made very similar Valentine’s Day cookies but with a different recipe. That recipe was a lot more chewier, while this year’s recipe is more cookie-like with a bit of a crunch to them. Using powdered sugar rather than granulated sugar gives it more of a harder bite to them. Both delicious, and both smell delicious while cooking. Seriously, is there anything better than the smell of a freshly baked sugar cookie?
The royal icing recipe is a classic, only requiring two ingredients. Super easy. And it’s actually a Martha Stewart recipe, so I’m somewhat like her okay!!!
(Again… not really.)
The perfect thing about the royal icing recipe is it makes a lot, so you can split it up into however many bowls you’d like and dye them different colours. If you’re looking for a more thicker consistency, use less water. If you want your icing to bleed into one another, use more water to give it a thinner consistency.
So come on, give these cookies a try! If you try them out be sure to tag me on Instagram or Twitter with the hashtag #CrumbsandTeaEats. And follow me on Instagram, Twitter and Facebook! Let’s chat!
Sugar Cookie Recipe
- 1½ cup sifted powdered sugar
- 1 cup unsalted butter, at room temperature
- 1 egg
- 1½ teaspoon vanilla
- 2½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 375 degrees.
- With a stand mixer fitted with a paddle attachment, cream together powdered sugar and butter until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Sift together flour, baking soda and cream of tartar and add to sugar mixture. Mix until well combined.
- Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes. Roll out dough to ⅛ to ¼ inch thick and cut into cookie shapes. Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes.
- Remove and cool on cookie sheet. Frost with royal icing.
***This dough can be made ahead and refrigerated up to 3 days.
Royal Icing Recipe
- 1 pound of powdered sugar
- 5 tablespoons meringue powder, or 2 large egg whites
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder (or egg whites if you are using those).
- Mixing on low speed, add a scant 1/2 cup water.
- For a thinner consistency, usually used for flooding, add more water. If a thicker consistency is desired, specifically for outlining or adding details, use less water.
- Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.
Recipes retrieved from Foodie Crush and Martha Stewart.
Thank you very much Disha!
My pleasure 🙂