Simply The Best Sugar Cookies

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Sometimes all the holiday bustle makes me lose my mind and I forget things…

… like, Whose gift did I just wrap?

Now my sons… they know how to help me with this.

They give the best reminders…

like lists with gift ideas and corresponding store aisle…

…and hello ello lo echoes into the empty cookie jar.

They’re really into traditions, too…

… like tree trimming and Christmas carols and Butterball turkeys (well, one prefers grandma’s Dearborn ham spiked with Vernors ginger ale) and as many cookies as can be frosted.

Do you like traditions and frosted sugar cookies, too? 

I remember frosting cookies with my fingers between licks as a kid.

And at one time I slathered icing on high with a butter knife.

Of course with all my experience I’ve learned a trick, or two.

Any real cookie artist knows the best way to spread icing is with a stick.

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Now let’s say we were going to make a trade at a cookie swap…

{Don’t worry, I wouldn’t dare frost mine with my fingers. That wouldn’t be nice.}

…you would never guess my cookies were painted with a simple wooden toothpick.

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So we were in the middle of a cold snap when I decided to bake this batch.

While the cookies cooled I whipped up icing then smeared it around each one with my tiny wand.

It was magical.

Oh by the way, I took just a sec to scribble down this lyric that had been dancing around in my head… I get sidetracked like that.

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Now, truth be told, my frosting skills aren’t really perfect…

… but my cookies were fairly germ-free and quite delicious.

And my two sons along with their friend from across the street…

well they gobbled them down faster than I could shake a toothpick.

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Simply The Best Sugar Cookies

  • Servings: Makes 12-16 Cookies
  • Print

Sugar Cookies
1 package Sugar Cookie Mix
1 cup flour (plus extra for rolling dough out)
2 eggs
1/2 block of softened cream cheese
1 Tbsp vanilla
1 tsp almond extract
cookie cutters

Royal Icing
1/2 – 16 oz bag of powdered sugar (only half)
1 egg white
1 tsp of water for thinning
gel food coloring (optional)
sprinkles for decorating (optional)

To prepare cookies: stir all ingredients in stand mixer and refrigerate for 15 minutes. Pre-heat oven to 350 degrees. Spread small amount of flour over counter or parchment paper. Pinch medium piece of dough off to start working in small amounts. Press dough out over flour with palm of hand, dust rolling-pin with flour and roll and flatten to desired thickness. (Thicker will be more moist.) Using cookie cutters press each cookie out and place on ungreased baking sheet. Bake for 8-10 minutes. Cookies should be light in color.

To prepare icing: mix sugar and egg white and add small amount of water to thin if needed. To add color put a small amount of icing in separate small bowl and add gel food coloring drops as instructed on box. Add sprinkles to frosted cookies if you like. Cover with plastic wrap when not in use.

And you will find great tips here How-to Frost Cookies Like A Pastry Chef.



  1. Pingback: How To Frost Cookies Like A Pastry Chef | Modern Hen home

  2. Connie Carr says:

    Never thought to use a toothpick. I’ve always just used a knife or spoon which ever I grabbed. Cute article Lisa, love reading your stories. God bless!


  3. Pingback: 10 Best Tips for Baking Cookie Cutouts | Modern Hen home

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