Sugar Cookies

Decorating By Misdawn Updated 4 Jul 2005 , 7:26am by Newbie

Misdawn Cake Central Cake Decorator Profile
Misdawn Posted 1 Jul 2005 , 6:44pm
post #1 of 7

Does anyone have a recipe for some good sturdy cookies that will mail well and that I can use royal icing to decorate? I need to make these and get them in the mail for a July 10th birthday. Please help.
The recipe I have for sugar cookies makes a very soft cookie. I don't think this will mail well. I'm not necesarrily looking for a sugar cookie recipe, but I definitely need a cookie that will hold up well being mailed.

6 replies
awall96 Cake Central Cake Decorator Profile
awall96 Posted 1 Jul 2005 , 6:54pm
post #2 of 7

Wilton's Roll-Out Cookie recipe in the 2005 or 2006 yearbook is really good and they are very solid. I've used them for cookie bouquets.

Misska21 Cake Central Cake Decorator Profile
Misska21 Posted 1 Jul 2005 , 7:16pm
post #3 of 7

Here is the recipe that Antonia24 uses, she makes beautiful cookies! This recipe is from

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 8-dozen 3 cookies.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

SweetCreations Cake Central Cake Decorator Profile
SweetCreations Posted 2 Jul 2005 , 4:52am
post #4 of 7

Wow! Sounds like a Great Recipe Misska!
sounds like it would be MUCH Quicker then the ones I have Thank You So Much for sharing!
~Sweet~ =0)

sgirvan Cake Central Cake Decorator Profile
sgirvan Posted 2 Jul 2005 , 5:02am
post #5 of 7

The no fail sugar cookie recipe is the one I always use. My one tip would be to cut your cookies thicker than you normaly would which means you need to bake just a minute or 2 longer but it will make your cookies sturdier.

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 3 Jul 2005 , 10:42pm
post #6 of 7

ooo! thank you! i need a good cookie recipe!

Newbie Cake Central Cake Decorator Profile
Newbie Posted 4 Jul 2005 , 7:26am
post #7 of 7

Thanks to Antonia74 I also went to the KitchenGifts website and got this recipe plus great instructions. So far everything is working really well - I recommend the site highly.

Quote by @%username% on %date%