11.21.18: The Perfect Roll-Out Sugar Cookie recipe


The Perfect Roll-Out Sugar Cookie:

Serves: 30 to 40


• 1 cup butter, softened
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder


1. Preheat the oven to 350F.
2. Cream together the butter and sugar with a mixer until smooth.
3. Beat in the vanilla extract and egg.
4. In another bowl, combine the flour, salt and baking powder and mix together.
5. Add the dry ingredients to the wet ingredients a little at a time and continue using the mixer until everything is combined and the mixture is crumbly.
6. Wet your hands and knead it by hand. Separate it into 2 or 3 dough balls. Cover the remaining dough balls with plastic wrap while you are rolling. (Don't chill the dough)
7. Place the dough on a floured surface, sprinkle a small amount of flour on top to keep the rolling pin from sticking and roll it out until it's about ¼" thick.
8. Using your favorite cookie cutters, cut out the shapes, then use a metal spatula to transfer the shapes to a parchment lined cookie sheet.
9. Bake at 350F for 8 to 10 minutes.


1. If your dough is too "crumbly" it might mean your butter wasn't softened enough. But no worries! Add ½ tsp to 1 tsp of water to the dough and kneed it in until it sticks together properly. You might need to add more water when you are rolling the scraps a second time.
2. Cooking for 8 minutes will result in a softer cookie with a lighter colour. Cooking for 10 or 11 minutes will result in a firmer texture with a more golden colour. Ovens will vary, so keep an eye on yours, but I cooked these cookies for just over 9 minutes.

Royal Icing

Prep Time 7 minutes
Total Time 7 minutes
Servings 3 cups
• 3 oz. (about 2 eggs) egg whites— pasteurized
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• food coloring optional
• extra water (to thin out, if too thick) optional


1. In large bowl of stand mixer with a paddle attachment, combine the egg whites (and vanilla) and beat until frothy.
2. Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
3. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Add vanilla and food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.
Recipe Notes
• If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
• If you would like a more runny icing add 1 tbsp of water at a time while mixing til desired consistency. For stiffer icing add 1 tbsp of powder sugar til desire consistency.
• When filling a pipping bag with icing and there is some still left in mixing bowl, put a damp paper towel directly on top of icing so the top wont become crusty and make your icing difficult to work