Sugary Cookies

Sugar cookies are classic and timeless, especially with a custom #ChefanieSheet. The dough & icing are a match made in heaven. Making the dough and icing a day in advance makes the cookie cutting experience even smoother. Recipe inspired by Epicurious.



  • 1½ t salt
  • ½ t baking powder
  • 3 cups flour plus 1 T for rolling
  • 2 ½ sticks butter (cut into ½-inch pieces), soft
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 t vanilla

Royal Icing:

  • 3½ cups confectioner's sugar
  • 2 large egg whites

Set Up:

  • Fun cookie cutters


  • Preheat oven to 325
  • In a medium bow, combine salt, baking powder, and flour.
  • In a large bowl, beat together butter and sugar until creamed.
  • Mix egg, egg yolk and vanilla into butter-sugar mixture.
  • Slowly add dry ingredients to wet ingredients. 
  • Roll dough into two ½-inch thick rounds, on a cookie sheet lined with parchment allow to chill for at least 2 hours (overnight works too!). 
  • While dough is chilling, beat ingredients for royal icing on high in a stand mixer until white, thickened, and tripled in volume. Pour icing into medium sized ziplock bags, these will be used to ice the cookies later!
  • Allow one disc of dough to sit at room temperature for about 5 minutes, then using a rolling pin spread dough so that it is about 1/4-inch thick, use flour to keep dough from sticking.
  • Cut out shapes using fun cookie cutters! 
  • Bake cookies on parchment-lined cookie sheets for about 12-16 minutes, or until golden on edges.
  • Transfer to wire rack and allow to cool, repeat with excess and next slab of dough.
  • While cookies are cooling, cut #ChefanieSheets into fun shapes and sizes that will fit onto cookies!
  • Once cookies have cooled, cut small corner off ziplock bag with icing and ice cookies. 
  • While the icing is still wet, apply #ChefanieSheets and enjoy!  

35 minutes active time, 2½ hours total time. Serves 24.

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