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Sugar Cookie Recipe

Prep Time: 10 mins (+ at least 15 minutes of freezer time)

Bake Time: 10 mins


  • Dry​

    • 3 cups all-purpose flour (500 grams)

    • 1/2 cup powdered sugar (60 grams)

    • 1 tsp salt

  • Wet

  • 1 cup (2 sticks) salted butter (226 grams)

  • 1 cup granulated sugar (200 grams)



  • Preparing the Dough

    • Measure and mix together dry ingredients: flour, powdered sugar and salt, set aside.

    • In a small dish whisk together wet ingredients: egg, vanilla bean paste, and optional flavorings (Butter Vanilla Emulsion, Cookienip), set aside.

    • In a mixing bowl cream together butter and sugar for about 5 minutes. Butter creamed with sugar should be light creamy in color.

    • Gradually add vanilla egg mixture, beating until well combined (about a minute).

    • In 3 parts, add flour mixture. Scrape the bowl well after the last addition and beat on low speed until flour blended in. Once well combined, dough should pull away from the sides of the bowl.

    • Dump dough out onto parchment paper or place in a gallon sized bag (maybe two) and roll out to the desired thickness. I prefer thicker cookies so mine are rolled to 3/8".

    • Freeze the wrapped dough for 15 minutes (minimum).


  • Baking the Dough​​

    • Take frozen dough out of the freezer and allow it to become slightly soft to the touch.

    • Cut out cookies and place on cookie sheet with space between each cookie.

    • Preheat oven to 375° F 

    • Bake for 12 - 15 minutes, depending on the oven, turn the sheet once halfway through the baking.

    • Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.

    • Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.

    • Decorate cookies as desired with royal icing or other medium that you use.

Sugar Cookie Recipe

Royal Icing Recipe


  • 1/3 cup meringue powder

  • 2/3 cup water

  • 2 lb powdered sugar

  • 1 Tbsp butter vanilla emulsion

  • 1 tsp Cookienip (

  • 2 tsp Glycerin

  • Optional: 1 Tbsp white food coloring



  • Add all ingredients to mixing bowl.

  • Mix on low for 5-7 minutes.

  • Resulting icing should be stiff consistency (good for making flowers).

  • Separate icing to smaller bowls, add food coloring to get desired color and using a spray bottle, add water until desired consistency is reached.

  • Piping consistency should fall off spatula after about 4 seconds.

  • Flood consistency should fall off spatula in a consistent thick ribbon.

RI Recipe
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