Iced Sugar Cookies

This past weekend, we held a baby shower for my sister who is due with a little boy soon.  I didn't have very many responsibilities, it was a small, simple shower.  So, I volunteered to make the party favors.  I've been wanting to try my hand at iced sugar cookies ever since seeing them on a few different web sites.  I didn't think I could do it, but, I love a challenge.

I decided to do a onesie cookie, because it's a fairly simple design.  I used a basic sugar cookie recipe, only substituting butter flavored Crisco for butter.  I did this because I know Crisco makes cookies fluffier than butter, and I wanted these cookies nice and fluffy.

I also used a royal icing recipe.  I used to work with royal icing all the time back when it was popular to make flowers on cakes.  But, it's been a few years.

Here's how it went...

I mixed, refrigerated, rolled and cut the cookies.  I baked them for about 7 minutes.

Next in the process is "fill and spill".  You outline the cookie and then "fill" with thinned icing.  It took a little experimenting to figure out just how to do this, but I think I got it after only about 3 cookies.

After that dried, I outlined again with white royal icing to give the onesie design.  I wrote "Luke", (new nephew's name), in blue and gave them a blue tag.

Quick bag and wrap and they were ready to go!

I also made a few red velvet cake balls - yum!

Here are the recipes:

Sugar Cookies


¾ cups butter (i used Crisco)
1 cup sugar
2 large eggs (room temperature)
1-½ teaspoon pure vanilla
2-½ cups flour

½ teaspoons salt

¼ teaspoons cream of tartar
1 teaspoon baking powder


 Combine the butter and sugar, mix until smooth. Add eggs and vanilla.

In a separate bowl, sift together flour, cream of tartar, baking powder, and salt. 

Slowly add dry ingredients into wet batter.  Mix until fully incorporated.

Mold the dough into a squared off log and refrigerate for a couple of hours.  Roll the chilled dough out on a floured surface to about 1/2" think.  Cut and place on silpat or parchment paper and cookie sheet.

Bake at 325*-350*F for 5 to 8 minutes.

Royal Icing

I just used 1 cup of powdered sugar, 1 tablespoon of light corn syrup and a dash of lemon juice.  I thinned it to the right consistency with milk and more corn syrup.