Easy Sugar Cookies



If you saw yesterday’s post you saw all the sweet treats I served at London’s birthday party this past weekend.  When I first started thinking about the party I knew I wanted to make cute shaped sugar cookies.  I’ve tried several sugar cookie recipes over the years but have never been overly excited about any of them.  I started looking for a few new recipes to try out this past month because I wanted to have just the right one for the party.  After trying 3-4 different ones and feeling sick to my stomach from eating so many I think I’ve found my favorite one.  This recipe here is so easy and delicious. These cookies taste like they are fresh out of a bakery.  I also wanted to do royal icing and tried several of those as well.  It seems most of the icing recipes turned out to be too runny or too thick.  After doing a little experimenting with several I found the perfect combination which works for me.

Royal Icing: In a bowl of an electric mixer combine 5 cups sifted powdered sugar, 3 TBSP meringue powder, 12 TBSP of warm water Beat for 8-10 minutes on low speed. You can add more or less water depending on how you want the consistency of the icing to be.  I prefer my icing a bit more thick vs. thin.  Divide the icing up into bowls and add food coloring. Good tip I learned is to use squirt bottles for the icing. I think this probably makes all the difference in the world when it comes to designing the cookie. Also, make sure your cookie is entirely cool before icing.  I Googled images of how I wanted the cookie design to come out and then practiced on paper before drawing on the cookie.




I found all of my cookie cutters at Sur La Table in their gigantic selection they have on hand.  These cookies were so incredibly delicious and have just moved to the top of my list for baking.  What’s next? Shamrocks?

Thanks for reading.