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Marilyn’s Decorated Sugar Cookies Recipe

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This recipe for Marilyn’s Decorated Sugar Cookies, by , is from The Gardner Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Goodman


Sugar Cookies

1 cup butter (no substitutions), softened
1¼ cups confectioners' sugar
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
⅛ tsp. salt

In a mixing bowl, cream butter and sugar. Blend in eggs and vanilla. Combine the flour, baking soda, cream of tartar, and salt; gradually add to the creamed mixture.

Shape into two 5-inch balls; flatten balls and wrap in plastic wrap. Refrigerate for one hour or until firm. Unwrap, and roll until ¼-inch thick. Use cookie cutters to cut into desired shape.

Place 2 inches apart on baking sheet covered with parchment paper or silicone pad. Bake at 350°F for 8 to 10 minutes. Remove to wire rack to cool.

Royal Icing

4 cups confectioners' sugar
3 tbsp. meringue powder
½ tsp. of extract (vanilla, lemon, almond)
½ to ¾ cup of warm water
Gel food coloring

Put confectioners' sugar and meringue powder in a large bowl and beat with your electric mixer or hand mixer until combined.

Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.

To cover or “flood” the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container, as royal icing hardens when exposed to the air. Cover with plastic wrap when not in use.

Personal Notes:
Personal Notes:
The powdered sugar makes these sugar cookies have a very pleasing consistency and taste. However, it also makes them delicate to work with.

You can use the royal icing with any sugar cookie recipe or even refrigerated sugar cookie dough.

I often make these and put them in cellophane treat bags and give them as party favors.




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