Homemade Sugar Cookies

  • Prep Time: 20 minutes
  • Cook Time: 6 - 8 minutes
  • Servings: Makes 36 two-inch cookies
  • Course: Dessert

Bake better sugar cookies by lining your baking sheet with Reynolds® Parchment Paper. Either side works fine as cookies lift right off, turning out soft and golden brown every time.

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup of unsalted butter

For the Icing:

  • 1 pound (4 cups) confectioners’ sugar
  • 1/4 cup water, plus more if needed
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract (optional)
  • Food coloring

Directions

Step 1

COMBINE flour, baking powder and salt in large bowl; set aside.

Step 2

BEAT butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.

Step 3

WRAP dough in parchment paper and place in plastic zipper bag; refrigerate until chilled, about 1 hour.

Step 4

PREHEAT oven to 350°F. Line cookie sheets with Reynolds® Parchment Paper; set aside.

Step 5

ROLL out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. CUT dough with 2 inch cookie cutters. PLACE dough on parchment-lined cookie sheets.

Step 6

BAKE 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.

Step 7

DECORATE as desired. Store in airtight containers for up to 5 days.

FOR THE ICING:

MIX sugar, water, meringue powder and vanilla extract, if desired, in a medium bowl on low speed until just mixed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks.


DIVIDE icing into small bowls and add food coloring, one drop at a time as desired. Cover bowls as you work to prevent drying. Stir in more water, 1 teaspoon at a time, if icing is too thick to spread or pipe. SPREAD or pipe icing onto completely cooled cookies. Set cookies aside until icing hardens.


STORE cookies in tightly covered container up to five days. STORE unused icing in air tight containers and refrigerate for up to one week. Stir in more water, 1 teaspoon at a time, if icing is too thick to spread or pipe.

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