Favorite Sugar Cutout Cookies



2/3  c. Butter
1c. Sugar
¼ c. Milk
2 Eggs
4 c. Flour
1 tsp. Vanilla
1 tsp. Baking Soda
¼ tsp. Salt


Cream Butter and sugar.  Beat in eggs.  Dissolve soda in milk.  Add vanilla.  Stir flour in slowly and add salt.  Chill in refrigerator for at least ½ hour.  Roll out to 1/8 inch thick.  Using waxed or parchment paper keeps the cookies from sticking.  Dip cookie cutter in flour before cutting each cutout.  Bake for 8-10 minutes at 350 degrees.

Simple Frosting:

2 cups confectioners’ sugar
½ tsp. vanilla
1 tsp. butter (at room temperature)
Food Coloring (optional)
Milk or Cream

Mix powdered sugar, vanilla and butter, add milk or cream to get to the desired consistency.  If you enjoy cream cheese frosting, add in an ounce or two for a creamy taste.

Royal Icing

3 Tbsp. Meringue Powder
4 cups Confectioners’ sugar
Food Coloring (optional)
5 Tbsp. warm water (1 Tbsp. less for a stiffer consistency or if using countertop mixer)

Beat meringue powder, powdered sugar and warm water together to form icing peaks.  This takes about 10 minutes with a standard hand held electric mixer and less if using a heavy-duty mixer.

Helpful Hints:

To thin icing for pouring, add 1 teaspoon water per cup of royal icing. Use clean, non-greasy spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Both the Simple or Royal frosting can be made ahead of time.  Royal icing can be stored in an airtight container at room temperature for up to two weeks.
Simple icing requires refrigeration.  When ready to use, re-whip the frosting on low until desired consistency is reached.

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