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


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.

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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