The day has finally come that Stephanie has taught me how to make her cookies. It was SO much fun! I never realized how much work goes into those little bites of happiness! Check out the vlog here and try out her amazing recipe! Stephanie works hard to produce the yummiest little cookies….She accepts orders both locally and ships them throughout the US. Visit her here to contact her about making an order.
Sugar cookie recipe
1 ½ C sugar
1 C butter, softened-salted
1 tsp vanilla
½ tsp salt
4 tsp baking powder (yes, 4 tsp you read that right.)
4 C flour
1. Cream sugar and butter together until light and fluffy.
2. Add eggs, one at a time, beating well between each addition.
3. Add vanilla and mix well.
4. In a separate bowl, combine salt, baking powder and flour; gradually add to creamed mixture. Mix well.
2. Roll out on floured surface. Cut into shapes.
3. Bake at 350 for 8-10 minutes.
4 lbs. powdered sugar
3/4 C meringue powder
2 Tbsp vanilla (or any flavoring you prefer)
1 1/3 C warm water.
Lightly combine powdered sugar and meringue powder. In measuring cup, combine water and vanilla. Add water mixture to powdered sugar mixture and mix with electric mixer until you have stiff peaks.
We hope you enjoyed this! It was super fun to make and a huge shout out and a special thank you to Stephanie over at@sugarcookiesbysteph on Instagram! Go on over and give her a follow, be sure to check out all the cookie designs she has done. It will blow your mind!
Thank you, we loooove you!
We have gotten so many questions about this recipe and how to make these cookies that we have included a FAQ here for you!:
- Where do you get your…
- First off, this question is hard for me to answer because I don’t have any specific place that I get the products, I am not that picky about them. I have found some great options for you!
- Cookie sheets: I found some great ones on Amazon just like the ones I have.
- Parchment paper: I do get the precut ones at Orson Gygi in SLC but I’ve also found precut ones on Amazon.
- Silicone mat: Any baking mat will do, I found these great ones on Amazon
- Cookie cutters: This is a common question. There is no one great place to find cookie cutters, they’re everywhere! I’ve used Amazon, Joanns, Michaels, Hobby Lobby, Target, Walmart, The Dollar Store, etc.
- Food coloring: People usually want to know how my colors are so bright and intense. I use AmeriColor, it’s my favorite!
- Squeeze bottles: I found mine on Amazon and they’re great! I do end up cutting the tips to make the openings bigger though.
- Do I think Bosch is better than Kitchen Aid? Yes, I do. I am definitely team Bosch. I had a Kitchen Aid once and I never felt like it got the stuff at the bottom of the bowl that well. I love my Bosch.
- “My dough turned out sticky.” I hear this one every so often and I wish I had a better answer. I don’t know if it’s climate or what, but it tends to happen to some people. Just add more flour.
- Is it a typo or is there really 4 teaspoons of baking powder? It is not a typo!
- Do you use salted or unsalted butter? I use salted.
- What brand of ingredients do you use? I’ve been asked this question a lot and I’m here to tell you, that I use generic a LOT of the time! There’s no special brand of anything that I use.
- How thick do you roll out the dough? I’ve never actually measured it because I just do what feels right…Not too thick but not too thin and I’m thinking that it’s somewhere between 1/4-1/8 inch.
- How long does it take the cookies to dry? I let mine sit out overnight.
- How hard does this icing get? It gets pretty rock hard, but the cookie will stay soft if you don’t overcook it.
- What brand of meringue powder do you use? Ok so this whole time I’ve been telling you that brand doesn’t matter…but now it does! I’ve only ever had good luck with Wilton meringue powder. I tried others and they just didn’t harden up enough to be able to stack or package cookies. However, there are lots of professional cookie decorators that say they don’t like the smell of Wilton’s meringue powder, but I’m not sure what they’re using instead so I’ve just always stuck to Wilton. It can be pricey, so I use a coupon at Joanns every time I buy it.
- What are the different consistencies of icing? There’s piping, for edges. It should be about like toothpaste. Then there’s fill icing, for the middles of the piping and it should be like shampoo.
- Can the butter be melted or does it have to be softened? DO NOT melt it, it MUST be room temperature, just softened.
- Why don’t you use your Bosch mixer for the icing too? Honestly, no reason other than because it’s dirty from the cookies…haha!
- What kind of flour do I use? It’s all purpose.
- How long do the cookies stay fresh? I think anything under a week is good. More is not going to kill you or make you sick, but it might just not be as good. I have a brother who once ate one a year later…haha I wouldn’t recommend that but he was fine!
- Can you freeze the cookies or the dough? Yes! I’ve definitely had success doing that. Use airtight containers.
- How do I store the finished cookies? In airtight containers
- Do the dark colors, like red or black taste bad? No, they don’t. I’ve never had any taste issues from AmeriColor.
- How many cookies does this recipe make? It makes about 3-5 dozen, maybe more, maybe less, it just depends on the size of the cookie cutters. But with an average 4 inch cookie cutter, this recipe will probably make 4 dozen.
- How many cookies will your icing recipe frost? I have found that it makes enough for about two batches of cookies.
- Can you half your cookie recipe? I never have because it calls for 3 eggs.