Sugar Cookies
1 cup butter
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon pure vanilla extract
3 cups flour (plus extra as needed)
small mixture of confectioner's sugar & flour for rolling out dough
1. Preheat oven to 400F. Line cookie sheets with parchment paper or silicone mat.
2. Cream butter and sugar with electric mixer. Beat in egg and vanilla.
3. Combine baking powder and flour in a separate bowl. Add dry ingredients to wet ingredients, one cup at a time, mixing on low speed after each addition.
4. If dough is still too soft, add more flour 1/4 cup at a time. Dough should be stiff enough to maintain its shape when rolled out.
5. Dust surface & rolling pin generously with mixture of confectioner's sugar & flour. Roll dough to about 1/4 - 1/2 inch thickness. Dip cookie cutters in sugar/flour mixture before use. Transfer cookies to prepared cookie sheets.
6. Bake for about 10-12 minutes, or until edges begin to turn golden. Let cool slightly. Transfer to wire racks to cool completely.
Makes about 30-35 three-inch cookies.
Makes about 30-35 three-inch cookies.
Royal Icing (Option 1)
3 tablespoons meringue powder
1 lb (4 cups) confectioners sugar (plus extra as needed)
5-6 tablespoons warm water (plus extra as needed)
food coloring if desired
1. Mix together all ingredients* in clean large bowl with electric mixer at low speed until combined.
2. Beat at high speed until smooth and thickened.
3. Add more sugar or water in small amounts as needed to obtain desired consistency. (Soft peaks for piping & filling; stiff peaks for spreading, piping small details, and constructing gingerbread houses).
4. *If you plan to make multiple colors, transfer smaller amounts of icing into small bowls and mix in different food coloring in each bowl at the end.
Royal Icing (Option 2)
4 egg whites
1 lb (4 cups) confectioners sugar (plus extra as needed)
1 teaspoon vanilla extract (if making white icing, use clear vanilla extract-if using food coloring, use pure for better flavor)
food coloring if desired
1. Beat egg whites in clean, large bowl with electric mixer at high speed until foamy.
2. Gradually add sugar, vanilla extract and food coloring*. Beat at high speed until thickened.
3. Add more sugar in small amounts as needed to obtain desired consistency. (Soft peaks for piping & filling; stiff peaks for spreading, piping small details, and constructing gingerbread houses).
4. *If you plan to make multiple colors, transfer smaller amounts of icing into small bowls and mix in different food coloring in each bowl at the end.
For tips, tricks & more step-by-step information on making & using royal icing, click here!
Vanilla Butter Cupcakes
1 1/2 cups butter (3 sticks), at room temperature
2 1/2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1. Preheat oven to 350F. Line cupcake tins with cupcake liners.
2. Cream butter and sugar with electric mixer.
3. Add eggs, one at a time, mixing well after each addition.
4. Mix in the vanilla and almond extracts.
5. Combine the flour, baking powder, and salt in a separate bowl.
6. Add flour mixture one cup at a time alternately with the milk, starting with the flour. Mix well after each addition, scraping the sides of the bowl between additions.
7. Pour into cupcakes liners, about 2/3 - 3/4 full.
8. Bake for about 25-30 minutes, or until toothpick inserted comes out clean.
Makes about 30 cupcakes.
Chocolate-Chocolate Cupcakes
2 cups semi-sweet chocolate chips, divided
3/4 cup butter (1 1/2 sticks)
1 1/2 cups sugar
3 large eggs
2 teaspoon pure vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk
1. Preheat oven to 350F. Line cupcake tins with cupcake liners.
2. Melt 1 cup chocolate chips with the butter, either in the microwave or on the stovetop over low heat.
3. Blend melted butter and chocolate with sugar with electric mixer until smooth.
4. Add eggs, one at a time, mixing well after each addition.
5. Mix in the vanilla extracts.
6. Combine the flour, baking soda, and salt in a separate bowl.
7. Add flour mixture one cup at a time alternately with the milk, starting with the flour. Mix well after each addition, scraping the sides of the bowl between additions.
8. Pour into cupcakes liners, about 2/3 - 3/4 full.
9. Bake for about 25-30 minutes, or until toothpick inserted comes out clean.
10. As soon as the cupcakes come out of the oven, sprinkle a few chips on top of each cupcake. Let stand a few minutes to melt, and then spread over the top of the entire cupcake.
Makes about 30 cupcakes.
Vanilla Buttercream
1/2 cup vegetable shortening
1/2 cup (1 stick) butter, softened to room temperature
1 teaspoon pure vanilla extract
4 cups confectioner's sugar
2 Tablespoons milk
1. Cream shortening and butter with electric mixer using the paddle attachment.
2. Add vanilla and mix.
3. Gradually add sugar, one cup at a time, beating well after each addition. The mixture will appear very dry after the last addition.
4. Add the milk and beat until light and fluffy.
5. Keep covered with a damp cloth until ready to use.
Ices about 24-30 cupcakes.
Chocolate Buttercream
1/2 cup vegetable shortening
1/2 cup (1 stick) butter, softened to room temperature
3/4 cup cocoa, sifted
1 teaspoon pure vanilla extract
4 cups confectioner's sugar
4 Tablespoons milk
1. Cream shortening and butter with electric mixer using the paddle attachment.
2. Add cocoa and vanilla and mix well.
3. Gradually add sugar, one cup at a time, beating well after each addition. The mixture will appear very dry after the last addition.
4. Add the milk and beat until light and fluffy.
5. Keep covered with a damp cloth until ready to use.
Ices about 24-30 cupcakes.
1 stick (1/2 cup) butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
3/4 tsp baking soda
1 tsp salt
1 cup semi-sweet chocolate chips
M&M's
1. Preheat oven to 375˚F. Line cookie sheet with parchment paper or silicone mat.
2. Cream butter and sugars.
3. Add eggs & vanilla and mix well.
4. Combine flour, baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the butter mixture a little at a time, mixing well and scraping the bowl between each addition.
6. Add the chocolate chips and M&Ms and mix.
7. Scoop onto prepared cookie sheet in 2-3 tablespoon dough balls.
8. Roll dough balls between hands to form smooth balls. Moisten hands to do this if needed.
9. Add 5-6 more M&Ms to the top of each dough ball.
10. Bake for 12-16 minutes.
11. Let cool for a few minutes.
Yields approximately 18-24 cookies.
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups flour
3/4 tsp baking soda
1 tsp salt
1 cup semi-sweet chocolate chips
M&M's
1. Preheat oven to 375˚F. Line cookie sheet with parchment paper or silicone mat.
2. Cream butter and sugars.
3. Add eggs & vanilla and mix well.
4. Combine flour, baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the butter mixture a little at a time, mixing well and scraping the bowl between each addition.
6. Add the chocolate chips and M&Ms and mix.
7. Scoop onto prepared cookie sheet in 2-3 tablespoon dough balls.
8. Roll dough balls between hands to form smooth balls. Moisten hands to do this if needed.
9. Add 5-6 more M&Ms to the top of each dough ball.
10. Bake for 12-16 minutes.
11. Let cool for a few minutes.
Yields approximately 18-24 cookies.
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