| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 25 min |
| Inactive: | 1 hr 10 min |
| Cook: | 10 min |
| Yield: | 15 to 17 large cookies or 24 medium cookies |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- One 12-ounce box confectioners’ sugar
- 3 tablespoons meringue powder
- 1/3 cup warm (80 to 90 degrees F) water
- Food coloring, optional
- Assorted sprinkles,
- colored sugar and small candy pieces
Instructions
- For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.
- Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
- For the icing: In a medium bowl, combine the confectioners’ sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners’ sugar or more water, as needed. Add food coloring, if desired, to the icing.
- Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 258 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 0 g |
| Sugar | 36 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 126 mg |
Reviews
something is wrong with this recipe. I doubled it and had ~1/2 c of flour left. It was an extremely dry and crumbly dough. We added 3 egg yolks just to have something soft enough to work (without that last 1/2 c of flour) – we’ll use the dough for entertaining 12 yr olds (without planning to eat the cookies)
So, so good! Icing was so easy! Would totally make again
These were soooo great! Best sugar cookie recipe I’ve ever made, thanks Trisha!
Awesome job, Trisha! I actually used store bought icing, and added food coloring and sprinkles.
It looks delicious and I can’t wait to try it today with my granddaughters!
I make these every year around Christmas. I’m never disappointed. I use store bought icing, to save time, but the cookie is delicious.
I was so looking forward to making this recipe for our Christmas cookies. I was disappointed when the dough came out very dry and crumbly. Besides using a regular hand mixer, I followed the recipe exactly the way it was noted. Will have to look for another recipe.
Captions for the video please!
I️ can make them for a bake sale!
It’s ok. I’ll continue looking for a good sugar cookie recipe. The icing was way too sweet and the flavor was lacking. The cookie was not tasty. I didn’t really like them! Deleting it from my recipe box. Sorry Trisha! Love you though!!