The Sugar Cookie

The simple pleasure of a sugar cookie can bring out the inner child of even the most serious adult. Who can resist the simple but perfectly sweet flavor and crunch of a sugar cookie? I know I can’t! Don’t even get me started on the icing…pure sweetness with a slight hint of almond…so good.

The inspiration for these cookies came from the cute and colorful fabric that I used as the backdrop for the photography. I absolutely love color and thought that these cookies were a bright and cheery introduction to Spring.

Old Fashioned Sugar Cookies          {Print Recipe}

(recipe adapted from Susan Gold Purdy, Pie in the Sky)
Yields approx.: One dozen 4” cookies

12 Tbsp (1- 1/2 sticks) butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 tsp vanilla, almond or lemon extract
2 ¾ cups all-purpose flour, plus extra for rolling out dough
1 tsp baking powder (3/4 tsp at high altitude)
1 tsp salt

Preheat oven to 350 degrees F and divide the oven racks into thirds.  Line the cookie sheets with baking parchment or a nonstick baking mat.

In the large bowl of an electric mixer, with a paddle attachment, cream the butter and sugar until well blended. Beat in the eggs and extract of choice, then scrape down the bowl and beater. Remove the bowl from the mixer stand.

In a medium bowl, sift the flour, baking powder and salt.  Add the dry ingredients to the butter mixture and beat on the lowest speed until well incorporated.  Remove from bowl and form the dough into a ball on a slightly floured surface. If it feels too sticky, add 1 or 2 more tablespoons of flour, until it is easier to handle. Wrap in plastic and refrigerate until firm, about 30 minutes to an hour.

Work with one-half of the dough at the time (keep the remaining dough in the refrigerator). Lightly flour table surface and rolling pin and roll out dough to about an 1/8 inch thickness. Dip the cookie cutters in flour to prevent sticking and then cut out shapes. Transfer cookies onto prepared cookie sheet.

Bake cookies for 10-12 minutes, or until they look slightly golden around the edges. Make sure to rotate pans halfway through baking time for even baking. Let the cookies cool on baking sheet for a couple of minutes before transferring to a cooling rack. Let the cookies completely cool before icing.

Sugar Cookie Icing
(recipe adapted from

3 cups confectioner’s sugar, sifted
2 Tbsp milk
2 Tbsp light corn syrup
¾ tsp almond or lemon extract
Assorted food coloring
Assorted sanding sugars



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