sugar cookies

Here is my classic easy royal icing made with meringue powder. It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your <a href="https://sallysbakingaddiction.com/best-sugar-cookies/" rel="false noopener">sugar cookies</a>!

My Favorite Royal Icing

(480 grams) confectioners’ sugar, sifted

Tablespoons meringue powder

9-10 Tablespoons room temperature water

for decorating: gel food coloring (I love this food coloring kit)

Watch the video of the icing above so you get an idea of what the final consistency should be.

In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 &#8211; 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it&#8217;s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it&#8217;s too thin, add a little more sifted confectioners&#8217; sugar.

Icing completely dries in about 2 hours at room temperature. If you&#8217;re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. See blog post above for freezing instructions.

I baked these cookies for Easter and they are soft and had a really nice vanilla flavour. I highly recommend these!

I am over 70 and it took me 55 years to find 
The perfect roll out sugar cookie! Best recipe ever!!!!!!!!!   Easy.  Tasty and  recipe works!!
Thank you

I made the cookies as suggested with the almond extract and they taste amazing!

I had other royal icing recipes fail on me.  Sally's recipe is reliable and tastes great.  Her video is helpful.  Highly recommend!

I did not like the taste of this icing at all. There is no flavoring. Did you forget too at the vanilla or almond flavoring?  It tasted like pure powdered sugar. Worst total icing I have ever made. One start b/c the consistency was okay, but you can adjust that with any icing recipe.

This was the best.  I added a little extra powdered sugar and a little vanilla.  It's good on the cookie and I can't comment enough on how perfect the consistency was!!

Hi Sally!
I don't have meringue powder ,but I heard you could replace it using a fresh egg white. I was wondering if that would work for this recipe? 
Thankyou!

Thank you! I don't like sugar cookies , but these cookies were delicious ! :)

Hi! I’m going to be making cookie kits for the holidays and am wondering what kind of frosting/icing to use that won’t separate if stored in a pastry bag for a day for the kits.

https://www.youtube.com/watch?v=goU4DtT6xCI

Here is my classic easy royal icing made with meringue powder. It’s easy to work with, sets quickly, and won’t break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies!

Ingredients
4 cups (480g) confectioners’ sugar, sifted
3 Tablespoons meringue powder
9–10 Tablespoons room temperature water
optional for decorating: gel food coloring

Get the full recipe here: https://sallysbakingaddiction.com/royal-icing/

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#baking #recipes #icing

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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My Favorite Royal Icing | Sally's Baking Addiction

Looking for an easy sugar cookie idea? This Creme Brûlée Sugar Cookies Recipe from Delish.com is the best.

Creme Brûlée Sugar Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

c. sugar

tbsp. pure vanilla extract

c. all-purpose flour

cornstarch

baking soda

kosher salt

(8-oz.) block cream cheese, softened

pure vanilla extract

My sister and I made these at Christmas and they were everyone's favorite.  OMG, so good.  I didn't have a torch so used my oven broiler and it worked fine.  Can't wait to make (and eat) them again!!!  5 stars 🌟🌟🌟🌟🌟

I made these cookies and have a few tips:
1) I treated the dough like sugar cookie dough meaning I rolled it out and cut circles using a ball canning lid. This created nice flat cookies for frosting and flaming. 
2) don’t just place your frosted cookies upside down in sugar and torch. Add more afterward. If you do, then you get the nice golden sugar layer when you torch it. The first few ended up getting a little too dark.
3) And finally, if you’re using a torch, do each cookie away from all other cookies. I place mine on a ramekin. When using a tourch on a group of cookies, Iburnt the sides of adjacent cookies.

This is a very easy recipe. It is also an excellent cookie. It is so easy that my 10-year-old granddaughter made them. I gave them as Christmas gifts to Waffle House employees. They love them. They have requested for more and that they would even pay for them! Thank you for the recipe.

Made these cookies recently.  Also made 4 other types of cookies and these were by far everyone's favorite.  Didn't have a torch, so used my infrared broiler instead.  Worked perfectly....just don't walk away from the broiler.  Just took about 20 seconds.  Will definitely make these again...a big hit!!

My cookies turned out great! I have a question though. I used dark brown sugar. Does the recipe call for light brown or dark brown?

These won’t even make it four days in my house!

I just made these for the first time today because my mom loves Crème Brûlée

So easy!! My first batch came out perfectly! Cookie exchange worthy!!

Super sweet. One cookie is enough but really good.

I don’t have a torch, but I plan on using my bbq lighter when I make them.

Pretty disappointed. As I was starting the process I realized this recipe is very similar to nestle chocolate chip cookies. Went ahead anyway and indeed they are without the chips.. the frosting is a really standard cream cheese frosting which I felt OK with, until I did the torch business..it's just..I don't know it's a strange combination and just doesn't seem to work right. They are beautiful tho!

https://streaming.hearstdigitalstudios.com/3434b300-8939-44e9-9411-9b0d36131fb3/video_rover_16x9_1080p_hd_1545069953_28480.mp4

This is the fanciest—and most delicious—sugar cookie you'll ever make.

Your Cookie Swap Will Freak Over Crème Brûlée Sugar Cookies

Simple sugar cookies go glamorous, thanks to ornament-shaped cutters and colorful icing.

Sugar Cookies

unsalted butter

eggs

vanilla extract

salt

With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.

Soft Cut-Out Sugar Cookies

baking powder

(150 grams) granulated sugar

egg,

almond extract (optional, but makes the flavor outstanding)*

Royal Icing or Easy Glaze Icing

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it&#8217;s sticking to the bottom, run your hand under it to help remove it&#8211; see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Decorate the cooled cookies with royal icing or my easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it&#8217;s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.

Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

I made these as part of a fun day with my kids. They turned out great, everybody loved the flavour, but the second batch grew more in the stove than the first (first was perfect). Anyways, the kids loved cutting and decorating the cookies, I think for them it was like play doh, making slime and painting, all together! And my 6yo already asked for more!

https://www.youtube.com/watch?v=f24gpOgAXwY

With crisp edges, thick centers, and room for lots of decorating icing, I know you’ll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to make dozens of cookies for a large crowd, double the recipe.

Ingredients
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Royal Icing or Easy Glaze Icing

Get the full recipe: https://sallysbakingaddiction.com/best-sugar-cookies/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #sugarcookies

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
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The Best Sugar Cookies | Sally's Baking Addiction

Christmas Light Cookies from Delish.com are the cutest way to celebrate. 

Christmas Light Cookies

c. (1 stick) Country Crock Baking Sticks

corn syrup

milk

Black decorating gel

c. mini M&Ms

3" rounds too big.  Recipe did not make 2 dozen .  Mini M&Ms are tough to find.

https://streaming.hearstdigitalstudios.com/7935ea81-486c-46b5-b7bd-75f3254e394d/video_rover_16x9_1080p_hd_1542640605_31097.mp4

Christmas Light Cookies Will Win Your Cookie Exchange

You can make these soft, chewy, sprinkle loaded drop style sugar cookies with only 8 ingredients! No rolling pin or cookie cutters required. Make sure you chill the cookie dough for at least 2 hours before baking.

Drop Style Sprinkle Sugar Cookies

1 and 1/2 teaspoons baking powder

(80 grams) sprinkles,

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.

Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.

My kids LOVE these cookies and I do too.  So easy.  Looking forward to changing up the sprinkle colors for all the holidays this upcoming year! Thank you!!

I love these cookies! I made them without sprinkles and they came out delicious! This will be my go-to sugar cookie recipe! Thank you Sally!

Thank you for this... my baby sister loved it 〜♥︎
lol

I’m giving this 4 stars bc i believe it turned out great! I just wish there was a full video. I’m a new baker and I had to do look up videos on how to properly do the step (such as creamed butter and sugar). Once I figured it out they turned out heavenly!

Thanks for another great recipe they came out great!

I accidentally added an extra 1/4 cup sugar by grabbing the wrong measuring cup. But even with that mistake, these are amazing. The cookies are chewy and buttery and so delicious. They were easy to make and so worth it.

Hi Sally,Can I use you easy icing recipe to decorate these?

Thank you!

I wanted to make cookies for a gathering tonight and didn’t  have all the ingredients for chocolate chip cookies. Searched google for sugar cookies with sprinkles. This is a VERY easy recipe and I loved not having to use a cookie cutter or rolling pin! Didn’t have enough sprinkles so I only dipped the tops. 18 count with this recipe. Will definitely use it again for the holidays!

I loved these cookies, and so did my sprinkle obsessed son, but they didn’t flatten out hardly at all for us. They stayed almost in their ball shape after 12 minutes.. so good and thick but definitely different than what we were expecting. Any ideas what we did wrong?

The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

Soft and Chewy Sugar Cookies

all-purpose flour

tsp baking soda

tsp baking powder

tsp salt

unsalted butter (softened)

sugar

tsp vanilla extract

In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.

Using a stand mixer (or hand mixer + large bowl), cream together the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-5 minutes.

Drop mixer speed to low and add the vanilla extract and egg to the creamed butter, mixing thoroughly.

Remove bowl from mixer. Using a&nbsp;spatula, slowly add the dry ingredients in with the butter mixture until fully incorporated. Dough should be soft and slightly dewy when ready.

Cover bowl and place dough in the refrigerator to chill for 1 hour.

Preheat oven to 350 degrees F. Line a large&nbsp;baking sheet&nbsp;with&nbsp;parchment paper. Add the remaining 1/2 cup granulated sugar to a small mixing bowl and set nearby.

Remove dough from refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch&nbsp;wide) then toss the cookie ball in the bowl of sugar, covering the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.

Bake cookies for 8-10 minutes or until the top of the cookie begins to crinkle and the bottom sides turn a light golden brown.

Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.

https://embed.mediavine.com/videos/t8rlb2psxlsabjb8hzip

Soft and Chewy Sugar Cookies! The perfect soft and chewy sugar cookies: just the right amount of softness with a tiny bit chewiness and a buttery vanilla taste.

Use this recipe to make cut out cookies. This great tasting cookie recipe is great plain or decorated with royal icing/glaze chocolate or fondant. It&#039;s a cross between sugar and shortbread cookies. Make 15, 3 inch cookies, 1/4 inch thick.

Cut Out Sugar Cookie REcipe

all-purpose flour (430 grams)

unsalted butter (1cup, 226 gramsrams)

sugar (200 gramsrams)

egg (room temperature)

tbsp Vanilla Extract

tsp baking powder (optional

tsp Almond Extract (optional)

Lemon Extract (optional)

Sift together flour (3cups/430grams), baking powder (1 teaspoon) add salt (1/2 teaspoon), set aside.

Dry Ingredients

In a mixing bowl cream together room temperature butter (1 cup / 226 grams) and sugar (1 cup/200 grams), about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and creamy in color.

In a small dish whisk together egg(1) and vanilla extract(1 tablespoon). If using, whisk in almond (1/2 teaspoon) and lemon extract(1/2 teaspoon), set aside.

Gradually add egg mixture into butter mixture. Beating well, till combined about a minute.

Lower the speed of your mixer to low. Gradually in 3 additions add flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour is blended in. At this stage you&#039;ll see chucks of cookie dough.

Dust a a large mixing bowl with 1 tbs flour. Scrape the cookie dough into a bowl. Gather dough together. Using your hands knead the cookie dough for about 10-20 seconds, until dough comes together. Shape into a disk.TIP : If dough appears too wet add 1 to 2 tablespoons of flour.

Wrap the dough in a plastic wrap and refrigerate overnight or for at least 4 hours. Or speed up the process by placing it into the freeze for 30 minutes to an hour.TIP : If yo

Preheat oven to 375F&nbsp;

If you find that dough is hard as a rock, don’t panic. Quarter the dough. Take one piece and microwave on high for 5-8 seconds to soften it up a little. It shouldn&#039;t be super soft, just soft enough so you can roll it out, you’ll still need to apply little bit of pressure. Cut up remaining dough into smaller pieces, set aside. Place microwaved piece between your rolling guides, either between 2 pieces of parchment or if you have large silicone mat you can use it also ( for the guides you can use 2 painter&#039;s sticks glued together on each side, or 2 pieces of 1/4 inch wood rods will work great, too).

Cut out as many cookies as you can.  Gather scraps and to the scraps add a fresh piece of cut up cookie dough you set aside. Re-roll and repeat until you are done with all the cookies. Place the cookies on a light colored baking sheet lined with parchment paper. Chill the cut outs in the fridge for about 10 minutes, or in the freezer for 5.

Cream Butter and Sugar

Bake for 10-11 minutes, depending on the oven, turn the sheet once half way through the baking.

Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.

Store in an airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.

Decorate cookies as desired with royal icing or other medium that you use.

Bake

Everyone needs an Easy Sugar Cookies Recipe! These are literally melt-in-your-mouth delicious. I am positive these Christmas cookies will win you over. 

Easy Sugar Cookies Recipe 

unsalted butter (softened at room temperature)

egg ((large))

Tbsp baking powder

all-purpose flour ((measured correctly))

Preheat oven to 350 °F with a rack in the center. Whisk together flour with baking powder in a small bowl and set aside. 

Using a stand-up or handheld mixer, beat the butter together with sugar. To the mixture add vanilla extract and egg and beat to combine.

To the butter mixture, add flour in 3 parts until fully incorporated. 

Divide the dough into two equal parts. On a lightly floured surface, roll into ¼-inch thickness. Use a cookie cutter to cut out your favorite shapes. 

Bake cookies on a parchment or silicone-lined baking sheet at 350˚F for 10 minutes, or until the edges are just beginning to turn golden.

Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely. 

The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and don&#x27;t spread! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine! Making these easy decorated sugar cookies has been our family&#x27;s holiday baking tradition for 30 years!

The Best Cut Out Sugar Cookie Recipe

butter

eggs (room temperature)

all-purpose flour*

sugar (sifted (375 grams))

TBS milk (room temperature)

½ TBS light corn syrup

½ tsp pure vanilla extract

Gel food coloring (optional)

Cream together butter and sugar in the bowl of a standing mixer.

Add vanilla and eggs and beat until combined.

Add flour, baking powder and salt and beat until combined.

Divide dough into two equal portions.

Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.

Chill in the refrigerator for at least 2 hours, or overnight.

Preheat oven to 350 degrees F.

Line two to four large baking sheets with parchment paper, set aside.

Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.

Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies).

Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.

Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).

Make the sugar cookies:

Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.

To decorate without frosting (only do this if you want to add sprinkles to the sugar cookies without using frosting).

Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.

Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat with second disc of dough.

Combine all frosting ingredients in a medium bowl and whisk to combine.

Start with 2 TBS milk and increase until your desired consistency is achieved.

If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.

Place each color in a disposable piping bag fitted with your tip of choice.

Once cookies are completely cooled, decorate cookies.

Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.

Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.

Make the sugar cookie frosting:

https://embed.mediavine.com/videos/rvakgcxdxrhy5fdry2et

The Best Cut Out Sugar Cookie Recipe! They are soft, chewy and don't spread! Plus an easy sugar cookie frosting that tastes great and hardens with a beautiful shine! Making these easy decorated sugar cookies has been our family's holiday baking tradition for 30 years!

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