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Sugar Cookies by


1 cup powdered sugar
2 sticks butter, softened
1 egg
1 teaspoon vanilla extract
1/4 teaspoon Almond extract
1 teaspoon sea salt
2 & 1/4 cups flour

2 cups powdered sugar
1 Tablespoon Meringue Powder
1 teaspoon Clear Vanilla Extract (keeps your icing white!)
1/4 cup cold water
Liquid or Gel Food Color, as desired


For Cookies:
In a medium bowl, combine flour and salt; set aside. In a large bowl, cream butter and powdered sugar until well blended. Add egg and extract. Stir in flour mixture until dough just comes together.
Divide dough in half, roll each half between waxed paper to 1/4 inch thickness; refrigerate or freeze until firm.
Remove one disk of dough from refrigerator and cut into desired shapes, adding no additional flour. If dough becomes too sticky to cut, chill until firm again. Place cut-out dough on cookie sheet and chill for 10 minutes. Bake at 350*F for 810 minutes. Repeat with remaining dough. Cool completely before frosting.

For Smooth Icing:
In a medium bowl, combine powdered sugar and meringue powder.
With mixer on low, add extract, then slowly add about 1/4 cup of the water. Continue adding water until icing is smooth and slightly runny (it may not be necessary to add all of the water). Before all of the water is used, test on a cookie to determine how the icing spreads - the icing should smoothly flood the cookie without leaving any "frosting" lines. Color with liquid or gel food coloring as desired. Keep icing covered when not in use to prevent a crust from forming.

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