Monday, December 27, 2010

Iced Sugar Cookies

I thought I was done with baking for the season but then we had a snow day! Plus, I got a bunch of new cookie cutters from Santa, so I had to try them out.

Cecily and I made these today, it was a lot of fun!

Rolled Sugar Cookies

Recipe from


1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.Bake 6 to 8 minutes in preheated oven. Cool completely.

Cookie Icing

Recipe from

2 cups sifted confectioners' sugar (sifted after measuring)
1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
1 tablespoon corn syrup (more if needed to reach desired consistency)
1/2 teaspoon almond extract
1/4 teaspoon vanilla
food coloring (use colors of choice)


1 VERY IMPORTANT; the confectioners sugar must be sifted before using.

2 In a bowl beat the sifted confectioners sugar with milk until smooth.

3 Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).

4 Divide into as many separate bowls as desired.

5 Add in different food coloring to each bowl beating/whisking until the intensity is achieved.

6 Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).

7 Place cookies on waxed paper to dry.

And as a side note, Happy 5 months to my boy!


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