Everyone needs a recipe for perfect sugar cookies for decorating.
Every once and awhile Dotter gets the itch to make decorated sugar cookies. This always fills my heart with warm fuzzies and my tummy with sweet treats. For a moment I lost her so I called out her name and she popped up from behind the counter.
“Oh, lookin’ for the strawberry cookie cutter.”
You see, the strawberry cookie cutter is one of the smaller cookie cutters in our collection, so it sinks way down to the bottom of the cookie cutter drawer.
She worked all night long on this batch of cookies. Her red frosting turned out a gloriously bright color.
And her cookies? Well, simply perfection. Happy June. Happy strawberry season. Happy cookie cutter hunting.
Perfect Sugar Cookies for Decorating
- 2 cups unsalted butter
- 1 cup sugar
Add & beat together well:
- 2 eggs
- 1 tablespoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups flour
Refrigerate dough for about 1 hour.
Preheat oven to 350°F.
Choose cookie cutters. Roll out cookie dough to about 1/4-inch thick using a rolling pin and powdered sugar so it doesn’t stick to the counter. Flour can be used too, but often sticks to cookies making them less than desirable so I prefer using powdered sugar.
Place cookies on parchment lined baking sheets.
Bake about 8 minutes or until light golden brown around the edges.
Allow cookies to cool completely on a clean towel or baking rack.
Outline cookies with green leaves and red berries using this royal icing recipe.
Royal Icing Recipe
- 3 tablespoons meringue powder or egg white powder
- 4 cups (about 1 lb.) confectioners’ sugar
- 6 tablespoons warm water
Beat all ingredients until icing forms peaks (about 7-10 minutes).
Keep all utensils completely grease-free for proper icing consistency.
Using a decorating bag, fill in the cookies with royal sugar frosting. Outline green and red areas of cookie. Allow red and green to dry for about 10 minutes.
To fill the outlines on your cookie, add a little water to the color you are working with too thin it down a bit. Adjust slowly so you don’t end up with icing that is too runny & dripping out of the bag on its own. Don’t ask me how I know this can happen. I just do.
Fill in centers of red and green edging with thinned icing. Star in middle then fill sides by dragging tip a bit to maneuver icing. This will prevent over-filling which will help make sure the thinned frosting doesn’t go over the edges. Again, don’t ask me how I know. I just do.
Add 5 white dots to the top of each berry using royal icing (set aside a little bit of white royal icing for this when you begin by covering with a damp towel until ready to use). If you’d like the dots to lay flat with the red frosting, just place them while the red frosting is still wet.