Decorated sugar cookies are the reason I got into food blogging. I was amazed by the talent I found out in the world and I wanted to start creating my own cookies. Unfortunately, it is hard, really hard!
I’ve been decorating sugar cookies irregularly for about three years and I still don’t feel super confident in my technique or decorating skill. I try to remember simple is best, but more often than not I get carried away. The wreathes are adorable – simple and sweet. I need to focus all my effort on creating designs that are simple and well executed.
Trust me, these sugar cookies are as delicious as they look! The royal icing keeps the cookies fresh and soft for several weeks and softens the cookies so they stay moist. The actual cookie isn’t overly sweet so the icing is a pleasant addition. Yes it takes a lot of time to create lovely sugar cookies, but they are just so pretty and look great on your cookie platter!
Sugar Cut-out Cookies
Adapted from The Decorated Cookie
Yield ~ 40-60 cookies based on size
5 cups flour
1 teaspoon salt
4 sticks unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla
- Sift together the flour and the salt onto wax paper, set aside.
- Beat together the butter and powdered sugar until pale yellow in the bowl of a stand mixer with a paddle attachment on medium speed.
- Add in the eggs and vanilla and beat together until well combined.
- Turn the mixer to low speed and slowing add the flour. Mix until just combined.
- Divide the dough into 3 balls and wrap in plastic. Refrigerate for at least two hours.
- Preheat the oven to 375 F and line your baking sheets with parchment paper.
- Briefly knead and roll out one ball of dough at a time. Roll to 1/4-inch thickness and cut with your favorite cookie cutter.
- Bake for 12 minutes or until the edges just start to brown. Cool on a wire rack.
- Once cooled completely, I stack mine and freeze until I’m ready to decorate.
Also adapted from The Decorated Cookie
1/2 cup meringue powder
1 cup warm water
10 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons shortening
4 tablespoons light corn syrup
Americolor gel Bright White + desired colors
- Whip the meringue powder and water with the bowl of a stand mixer with a whisk attachment for several minutes until stiff peaks form.
- Gradually add in the powdered sugar, vanilla, shortening, and corn syrup until you reach a piping consistency. Add a squirt of Americolor Bright White and mix in.
- Divide into bowl and color as desired. Use drops of water to thin the icing into flooding consistency
- Decorate the cookies and let dry uncovered overnight before stacking and storing.