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Sugar Cookies

December 2, 2011

Sugar Cookies

Sugar Cookies

Decorating cookies is not my strong suit.  I love watching people decorate cookies especially when they are pretty.  For example, have a look at these cookies, pretty snazzy or what?!  I aspire to one day decorate a cookie just like these cookies.  I would also like to learn to decorate cakes.  These are some of my aspirations, what are yours?  Over the course of this Christmas season I am going to decorate as many cookies as I can in order to fulfill my goal 🙂  Don’t worry I won’t share with you ALL of the cookies.  (There are going to be many, I can feel it in my pastry bag wrist.)

Sugar cookies are a pretty popular cookie, as if you didn’t already know.  They are a soft and sweet cookie with crisp edges.  Sugar cookies are perfect for decorating as they provide a flat canvas in many shapes and sizes. If you are doing your Christmas baking you could pre bake the cookies freeze and then decorate when required.

Sugar Cookies


3 cups flour
1 teaspoon baking soda
1 cup butter, room temperature
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract

Royal Icing Using Egg Whites

2 large  egg whites
2 teaspoons fresh lemon juice
3 cups  icing sugar, sifted
Food Coloring

To Prepare the Sugar Cookies

In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F  and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper.

To Prepare Royal Icing with Egg Whites

In the bowl of your electric mixer, beat the egg whites with the lemon juice.  Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.

Makes 36 cookies


Sugar Cookies

Sugar Cookies

These cookies are so much fun!  If you are looking for Christmas cookies to bake this weekend you have to include these on your list of things to do. I’ll keep you updated on my decorating progress.

From our kitchen to yours,
Sydney Jones

3 Comments leave one →
  1. December 3, 2011 5:51 pm

    Gorgeous, gorgeous, gorgeous!!


  1. Gingerbread Cookies « Sydney'sKitchen

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