Spring Cookies

Spring Cookies – I initially intended to make shamrock cookies with this dough. I made the dough and chilled it over night. I went to my huge collection of cookie cutters to get any St. Patrick’s Day related cutter…except there weren’t any. Not a SINGLE one. I was shocked.

So what did I do? I put the dough back in the freezer and waited about a week to make Spring themed cookies!

This was only the second time I’d used royal icing, and I thought it went okay. I think I just need more practice. It definitely went better than the first time. 🙂

I used this recipe for the dough and this one for the royal icing. I took them to work and everyone thought they were cute, so yay! All the work was worth it! They are far from perfect, but I had fun and learned a lot!

Martha Stewart’s Ideal Sugar Cookies & Royal Icing

Martha stewart's ideal sugar cookies & royal icing

Makes 2 dozen

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract
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1. Whisk together flour, salt, and baking powder in a medium bowl.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated.

3. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.

4. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

5. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

6. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.

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7. Leftover dough can be rolled and cut once more.

8. Bake until lightly golden, about 10 minutes; do not allow to brown.

9. Transfer to wire racks to cool.

Royal Icing:

  • Makes 2 1/3 cups
  • 1 box confectioners’ sugar (1 pound)
  • 5 tablespoons meringue powder, or 2 large egg whites


1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder.

2. Mixing on low speed, add a scant 1/2 cup water.

3. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.

4. Mix until icing holds a ribbon like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Martha Stewart’s Ideal Sugar Cookies & Royal Icing

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