Sugar Cookies

Sugar cookies are my families favorite thing to make. We try to make them for every occasion you can think of. My daughter and I are getting requests for these cookies now because they are so good but no one wants to take the time to make them. So if you have the patience and time, here is how we do our cookies!!

Rhonda's Sugar Cookies

3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

2 eggs

1 cup sugar

1 teaspoon vanilla

Sift together the flour, baking soda and salt. Add the butter and mix like you would pie crust.

In another bowl, beat eggs. Add sugar and vanilla and beat well. Combine with dry ingredients. The dough will be a little crumbly at this stage. I really like this recipe because you don't have to refrigerate it!! (I don't like waiting!)

This dough can be rolled out or shaped into balls and pressed with a fork or glass that has been dipped in sugar. We like to do both!!

Take some dough and knead it a little before you roll it out. I like to roll mine fairly thick. Thinner for crispy cookies and thicker for cookie bouquets.

I have to show you my "handicapped" rolling pin!! (I have RA). Cut out your cookies as desired and place them on an ungreased cookie sheet.


Bake cookies in a 350 degree oven for around 9-12 minutes, depending on the thickness of your cookie. As soon as the cookies come out of the oven, I take a fondant smoother, (or any flat, solid object) to make the cookies flat. The reason for doing this is so that the icing will stay on the cookie better and not run down the sides.



Cool the cookies for about 15-20 minutes and put them in an air-tight container.

I like to use this container I found at WalMart. It's a cake taker, but I use it for cookies and cupcakes.

Next comes the icing. I love to use a glaze most of the time but Royal Icing may also be used. Sometimes I do both!! The glaze recipe below is just for a small batch. I usually quadruple it!

Cookie Glaze

1 tablespoon corn syrup

1/4 cup warm water

1-2 teaspoons flavoring (almond, vanilla or your favorite)

3 cups powdered sugar

food coloring (paste)

Dissolve corn syrup in the warm water. Mix in extracts and add sugar until you have a smooth glaze. Add more to thicken or more water to thin. A lot depends on the humidity and where you live. Use the thicker for outlining and thinner for filling in. If you are familiar with color flow, it's the same technique. Your fill-in icing should disappear into itself at the count of 10.

I love to use these squeeze bottles for the thicker outlining part. They are mostly used for candy making or condiments. I then thin out what is left in the bowl with a little water and spoon that onto the cookie. If using different colors, (one for outlining and one for filling in) let the first color dry for an hour or so before decorating with the second color. Otherwise, your colors will bleed. Once dry, you can then decorate on the top of the first layer with more glaze, royal icing or food coloring markers.

Outline first then quickly fill in so that there is no distinguishing outline.

Once you get the hang of it, just have fun being creative!! There are all kinds of possibilities!!

Photos and Tutorial by Rhonda Christensen. 2009. all rights reserved

The tutorial or patterns cannot be reproduced for commercial purposes without permission from the author.