Nothing’s better than a sweet sugar cookie glazed with icing…homemade and decorated gorgeously! It simply makes your day a little bit sweeter.
The plain sugar cookie is half the goodness. Don’t get me wrong, they’re delicious on their own, but my motto, everything is better with icing! Give it, not only a gorgeous decor, but an extra pop of sweetness! Together, the complete cookie just melts in your mouth! …then another, and another…
I’ve shared this amazing recipe once before, but I want to share it again. THESE COOKIES ARE SO FABULOUS!!! Time and time again, they turn out amazing. Although, this time around, I want to share my favorite go to decoration as well.
As far as this decoration goes. This is my go to favorite. It’s simple, fairly easy and clean looking. They’re great for company potlucks, barbecues, gifts, or for your family! Tailor to any occasion with a drop or two of food coloring and the matching holiday sprinkles.
They’re always a cinch to make, stackable and transportable once they dry hard. Did I mention they’re easy to eat? Too easy! I always eat that one too many. Quite addicting.
Love is an understatement for this decoration. I have complete and utter adoration for this cookie design! It really gives any cookie shape a great look. Color the icing and use any type of sprinkles you have on hand. It’s simple, totally customizable, and great for any and every occasion.
The first component needed is the
- Sugar cookie.
These sugar, cut-out cookies are flaky, tender, and sweet, but not overly sweet. Definitely suited for icing. The second component needed is
Make it with powdered sugar and milk and dip the cookies. The third component is
- Royal icing.
It’s used to make the border. Pipe around the edge and dip in sprinkles. Simple, sophisticated, and fairly easy to make. Perfection!
Method of Preparation
First order of business is to make your dough. Cream unsalted butter and sugar together. Add eggs and vanilla. Mix thoroughly. Then pour in all the flour. Mix just until incorporated.
Place into wax paper or plastic wrap. Shape into a ball and cover. Refrigerate for 1/2 hour to an hour.
Once cool, flour your surface liberally and place you dough in the center. Flour the top. Initially press flat with your fingers and then roll out with a rolling pin to a 1/4 inch thick. Start cutting out cookies. Pick your desired shape. I was able to make 2 dozen 3 inch by 3 inch cookies. This may differ depending on your shape and size.
Place onto cookie sheet and bake at 350 degrees Fahrenheit for 10-12 minutes. Cool on rack.
Decorating – Run Out Icing
First, make the run out icing. Mix 4 cups powdered sugar, vanilla and 1/2 cup milk. Mix together until completely smooth. Next, prepare your dipping area. Line your counter with parchment paper to place cookies on once iced. Dip the tops of the cookies into the icing and let it drain a bit before placing onto wax paper to dry.
Decorating- Royal Icing
This is used for the border and acts as a “glue” of sorts so the sprinkles adhere. Make this quick icing while the cookies are drying. To make, in a mixer with whip attachment add one egg white. Add 1 1/4 cups powdered sugar. Turn onto medium speed and mix for about three minutes until thick. Immediately put into piping bag. Cover any additional or extra icing with a wet paper towel to prevent from crusting.
Next, get your sprinkles out and pour into a bowl.
Cut a small opening in the piping bag and begin piping a border around the edge of the cookie. Immediately dip into sprinkles. Set back into wax paper to dry.
Once dry, package, eat and enjoy!!!
- Dip or flood with run out icing
- Pipe royal icing boarder
- Dip into sprinkles
They’re fun to make, gorgeous to look at and completely homemade.
Flaky, tender, sweet sugar cookies great for any occasion.
- 14 Oz. Butter Unsalted
- 6 Oz. Granulated Sugar
- 1 Each Egg
- 17 Oz. All purpose flour
- 1 Tsp. Vanilla
- 1/2 Tsp. Salt
1. In a bowl, cream together butter and sugar until light in color and fluffy.
2. Add egg, vanilla and salt. Mix until fully incorporated.
3. Scrape bowl and add flour. Mix well. I very into parchment paper and form into a ball. Place into refrigerator for 1/2 - 1 hour.
4. Flour work surface. Place ball of dough in the center and flour the top. Roll out to 1/4 inch thick. Cut out desired shape of cookie. Push scraps back together and re-roll. Cut out shapes until gone.
5. Place onto greased or parchment lined baking sheet. Bake at 350 degrees Fahrenheit for 10-12 minutes.
6. Cool, ice and enjoy!
An all purpose icing great for sugar cookies
- 4 Cups Powdered Sugar
- 1/2 Cup Milk
- 1 Tsp. Vanilla extract
1. In bowl, add powdered sugar, milk and vanilla extract.
2. Mix until completely combined and smooth.
3. Drizzle over cinnamon rolls, cookies or cakes.
Icing that acts as a glue and dries hard.
- 1 Each Egg white
- 1 1/4 Cup Powdered sugar
1. In a mixing bowl with whisk attachment, add egg white and powdered sugar.
2. Mix on medium speed until just incorporated. Scrape bowl
3. Turn up to speed high for another 1-2 minutes until fluffy and forms stiff peaks.
4. Use immediately. Cover excess with damp paper towel.
Some days require cookies!
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