How to Make the Perfect Sugar Cookies
Whether you’re a seasoned baker or novice in the kitchen, I’m sharing with you how to make the perfect sugar cookies- so easy and delicious, anyone can do it!
- Prep Time: 15
- Cook Time: 8-10
- Total Time: 0 hours
- Yield: 12-15 standard sized cutout cookies 1x
- Category: Cookies
- Cuisine: Holiday
Ingredients
Cookies-
- 1 cup softened butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1/2 teaspoon salt
Royal Icing Border (thick)-
- 16 oz. powder sugar (1/2 bag)
- 3 Tablespoons Meringue Powder
- 1 teaspoon corn syrup
- 5-6 Tablespoons warm water
Royal Icing Flood (thinner)-
- 16 oz. powder sugar (1/2 bag)
- 3 Tablespoons Meringue Powder
- 1 teaspoon corn syrup
- 7-8 Tablespoons warm water
* Royal Icing border is to outline cookies, flooding is the colored royal icing.Â
**I usually mix up the flood in a big bowl and then scoop out little bits into small cups with the food coloring and pour the icing onto the outlined cookie. Use a skewer to move icing around the cookie.
***If you don’t have meringue powder, egg whites can be used as a replacement.
Instructions
Cookies-
- Combine butter and sugar into a bowl and mix well for 2 minutes until combined
- Add egg and vanilla- mix well
- Slowly add in flour and salt a little at a time and mix for about 4 minutes until cookie dough ball forms.
- Wrap dough in plastic wrap and chill for 30 minutes or up to a week if not needed right away.
- Preheat oven to 350F
- Take chilled dough out of fridge and place it between two sheets of parchment paper and roll out into a rectangle about 1/4”-1/2” thick
- Cut out desired shapes and place on ungreased non stick cookie sheet
- Put cookie cutouts back into fridge to chill for 15 minutes
- Place cookies the oven and bake for 8-10 minutes
*Cookies will look and feel wet still when they come out. They should be pale in color with a very light tan bottom. They will set up when cool.
Icing-
Combine all the ingredients into two separate bowls. One should be a thicker consistency for outline and detail work. The other will be thinner for flooding.
*Icing can be made ahead- just bring to room temp before using.