Wednesday, May 13, 2009

Recipe for NO FAIL SUGAR COOKIES

Frankenstein was my favorite new cookie from last year! They're cute, have an easy shape and simple details:) I can't wait until Halloween just so I can make them again:)

Now...down to business:) A few people have requested the sugar cookie recipe that I use so I thought I would make it easy on myself and post it here:) I found the recipe on the internet years ago! It's a great recipe because the cookies hold their shape well. Makes about 2 dozen large(and thick) cookies:)

NO FAIL SUGAR COOKIES
Preheat oven to 350 degrees

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
1 tsp. salt

Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture.
Mix well.
I usually chill my dough in the refrigerator before rolling out, but it's not mandatory.

Roll to desired thickness* and cut into desired shapes. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes** or just until beginning to turn brown around the edges.

*I use THIS to achieve uniform thickness. I always use the spacer that makes the thickest(3/8-inch) cookie:) I purchase my cookie cutters from this website too.

**My cookies seem to take about 15-18 minutes to bake. It may be because of their size, or my oven. Start timing on the low end because you can always add more time...just keep an eye on your cookies to achieve desired doneness.

One last tip:  If you are having a problem with your cookies holding their shape, it helps a lot if you put them in the freezer on the baking sheet for about 15 minutes before you bake them.

HAVE FUN!

Royal Icing Recipe(makes about 3 cups)
This is the recipe I use to ice my cookies:)
I always(almost) double this recipe.

3 3/4 cups sifted ( I rarely do) confectioners(powdered) sugar
3 T meringue powder(I buy at Michael's)
6 T warm water
Beat 4-5 minutes, until smooth

If you want it thicker(to outline) add a little more sugar. If you need it thinner (flow consistency) to "fill in," add a little bit more water. Trial and error. Experience will help:)
I put my icing into separate bowls and add food coloring(I prefer paste, from Michael's) to make a variety of colors:)
After you outline the borders of your cookies, you need to allow them to dry before you fill them in. I usually allow at least an hour. Then you can fill them in...I use a spoon. I spoon some icing onto the cookie and spread it with the spoon. I also use a toothpick. I usually let them dry overnight after this step, just to make sure that they are good and dry! Yep, it's time consuming, but worth it! After they are dry, you can add the details. Of course you need to let them dry again after this final step and then they can be stacked(to store) or packaged:) Hope these tips help out!

GOOD LUCK AND HAVE FUN!!!

24 comments:

  1. thank you for sharing the recipe and tips. i'm going to try it this weekend :)

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  2. haha I love your Frankenstein/Herman Munster! he looks loveable! :D

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  3. Hi Sue,

    How are you? I'm going to give this recipe a whirl but just wondered what the best way to store them is?

    After I put on the base layer of icing and leave them to dry overnight, do I just leave them on the counter uncovered? Then, the day after when I pipe on the details, do I leave for another 24 hours to dry just on the counter uncovered? I'm worried the biscuit will go soft? Then once it's all complete, what is the best way to store them? Sorry for all the questions!

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  4. Hi Sue, Thanks so much for your reply, it makes perfect sense! I've ordered some meringue powder as it's a specialist ingredient over here so as soon as it arrives I'll give these a whirl! My best friend is having a christening for her baby on the 25th so I want to make some little onesie cookie favours. I hope they turn out as good as yours! Yes, that's a scan of our baby! I'm finally pregnant and am sooo excited!! x

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  5. Hi Sue, Sorry me again! What type of sugar do you use? Granulated or caster? Thanks

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  6. Sorry one more thing before I get started... with the icing, is there order as how to make it. Should I mix the icing sugar and meringue powder together, put it in the mixer then add the water to it? Thanks

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  7. Oh my gosh! I LOVE these!!! They are so adorable!

    www.makingmemorieswithyourkids.blogspot.com

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  8. These are so adorable. I love all of your cookies....just wondering if this sugar cookie stays soft after you leave them out overnight to let the icing dry or do you need to put them in a container?
    Thanks,
    Tammy
    tammy.anderson@comcast.net

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  9. Tammy,
    You need to leave the cookies out out(no container) to dry. The royal icing actually seems to seal in the freshness:)

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  10. I'm going to have to try this I am not a sugar cookie baker but these are too cute!

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  11. Umm i want to make this for a friend but im not sure how much theyll make

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  12. Thanks so much for the fabulous recipes and tips. I made hello kitty cookies and they were fantastic! Wow, did I go through the meringue powder!!

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  13. You're right! They ARE No-Fail! Thick and Perfect - Thank you!!!

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  14. is there an alternative to the meringue powder?
    thanks for the post, its really informative xo

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  15. glad I gave this a try, some of them did turn out pretty cute, but I have decided I don't have the patience for this kind of "art" - all I have left is a photo from all those hours of work! The cookies really were very good :-)

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  16. This was the easiest sugar cookie and royal icing recipe I've tried yet -- and pretty tasty, too! Thanks!

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  17. I love the look of your cookies! So gorgeous!
    While the cookies are drying between colors, do they just sit on the counter or do you put them in a covered container?

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    1. You just leave them out on the counter. After they dry, you put them in a container or wrap them up. :)

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  18. I learned from a chef years ago to stick my royal icing in the microwave for a few seconds to warm it. Even if I make it with fresh egg white. The icing will spread easier and the surface will dry harder sooner.

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  19. I didn't see a step to refrigerate the dough? Which is usually customary with sugar cookies...do you?

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    1. Many times I will freeze the cookies on the baking sheet for about 10 minutes (before baking) if I want them to keep their shape well, or the cutter is detailed.
      I usually do chill the dough, so will add that. Thanks, Chrissy!

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  20. Hi! If I dont have meringue powder , how I make the royal icing? I am from Paraguay , and I can't find it here. Thanks.

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