Classic Sugar Cookies & Royal Icing


Classic Sugar Cookies

2 Sticks of Butter
3/4 C. Sugar
2 Egg Yolks (save whites for icing)
2 1/2 C. Flour
1 1/2 tsp. Baking Powder
Pinch Salt
1 tsp. Vanilla

Preheat Oven to 350°.

Cream sugar and butter together with vanilla.

Beat in flour and baking powder. Roll out on a floured surface to 1/4" thick.

Cut out your cookies and bake on an ungreased baking sheet for 10 minutes or until golden brown. Let cool before you ice.


Royal Icing

3 Egg Whites
1 lb. Powdered Sugar (did you know you can actually use a Vitamix to make powdered sugar?)
Splash of lemon juice
Food Coloring

Place all ingredients in bowl and beat on medium high for a full 10 min. Icing will become thick and glossy but won't increase in volume. Keep covered with damp cloth while using, removing small portions to bowl as needed. Tint if you like. Royal icing hardens with a nice sheen.

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1 comment

  • Samantha: You can add as much milk as you need to get the consistency you want. The 1:1:1 is just a stintarg off point for the recipe. I have added a 1/4 cup of milk to get a really runny icing… just experiment! :)Dawn: The icing dries a hard but not for 3 days. At about the 2 day mark you should still be able to leave in imprint of your thumb by putting your thumb on the icing. But be warned the 2/3 day mark is when they taste THE BEST! :)Chrisgelica: The lemon is not for flavor necessarily, but to add some acidity to the sugar. This does NOT make the recipe taste lemon, but it DOES bring out the flavor in the sugar instead of just giving you a huge blast of sweet. It is totally not necessary… just a personal preference!Thanks for all the wonderfully kind words and thoughts guys… you are the sweetest!! (and you know that pun was intended)Blessings!Amanda


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