Well, Halloween is just around the corner, so now's a great time to post our recipe for decorated sugar cookies!
These are great to serve guests at your halloween party, or as a weekend activity for kids, or even to hand out to your favorite Treat or Treaters. Decorated sugar cookies are easy to make, and can be a lot of fun!
More Cookie Recipes!
This recipe is great in its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Boozy Chocolate Haystack Cookies
Chewy Black Forest Cookies
Chewy Chocolate Mint Chip Cookies
Chewy Chocolate White Chip Cookies
Easy Pistachio Macarons
Holiday Cookies - Noelles
Hoppy Citrus Macarons
Pecan Pie Cookies
Peppermint Swirl Meringues
Spiced Oatmeal Raisin Cookies
Sweet Ecstasy Cookies
Tropical Fruit & Rum Cookies
Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!
Decorated Sugar Cookies
- 2 cups butter softened
- 2 ⅓ cups granulated sugar
- 5 eggs
- 4 egg yolks – Reserve egg whites for icing!
- 1 tablespoon pure vanilla extract*
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 cups all purpose flour
- 4 egg whites
- 1 tablespoon lemon juice
- 4-6 cups powdered/confectioner’s sugar
- In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in eggs and egg whites, a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.
- Mix remaining 3 ingredients together, carefully stir into wet ingredients until fully incorporated.
- Wrap dough in plastic film, chill for 1 hour.
- Preheat oven to 375 degrees F, grease cookie sheets.
- On a floured counter, roll cookie dough out to about ¼″ thick (can be up to ½″ thick if you prefer a thicker cookie).
- Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on greased cookie sheets.
- Bake cookies for 8-10 minutes, or until bottoms look lightly golden.
- Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating.
- In clean stand mixer, whip egg whites until foamy.
- Add lemon juice, whip for another minute. Slowly add powdered sugar until cookie icing reaches desired consistency.
- You will want a thicker frosting for piping details and borders. If you’re wanting to “flow” the icing within piped borders, icing can be thinned with a little lemon juice or water.