Sugar Cookies

These are the perfect project for a snow day!

ALWAYS A CLASSIC

TOTAL: 2 HR • 36 SERVINGS

1 cup unsalted butter, softened
11/2 cups Schnucks sugar
3 large Schnucks eggs
1/2 tsp. vanilla extract
4 cups Schnucks all-purpose flour
11/2 tsp. baking powder
1 tsp. salt

  1. Preheat oven to 400 degrees. Beat butter and sugar with mixer on high speed until smooth, about 3 minutes. Add eggs and vanilla.
  2. Reduce mixer speed to low. In a separate large bowl, combine flour, baking powder and salt; gradually add to wet ingredients.
  3. Refrigerate dough for 45 minutes. On a floured surface, roll out dough to about 1/4-inch thick and cut into desired shapes.
  4. Place shapes on foil-lined baking sheet. Refrigerate for an additional 15 minutes.
  5. Bake 6-8 minutes. Let cool until firm enough to transfer to a cooling rack. Decorate as desired.

PER SERVING: CAL 112, FAT 6G (3G SAT. FAT), CHOL 29MG, SODIUM 108MG, CARB 14G (0G FIBER, 3G SUGARS), PRO 2G

TRY TOPPING YOUR COOKIES WITH:

  • Sprinkles
  • Chocolate chips
  • Chopped nuts
  • Shredded coconut
  • Mini marshmallows
  • Chopped candy bars
  • Crumbled potato chips
  • Crushed peppermint
  • Breakfast cereal
  • Pretzels
  • Dried fruit

TO CREATE SWIRLED ROYAL ICING:

  1. Using a pastry bag with a fine tip, lightly outline cookie with royal icing and let it dry.
  2. Fill in the outline with royal icing. Close any gaps by moving icing with a toothpick.
  3. While icing on cookie is still wet, add designs on top using a different color of royal icing; icings will blend together. Create additional swirls and designs by dragging a toothpick through wet icing.

ROYAL ICING:

In a large bowl, whisk together 2 cups powdered sugar, 3 tablespoons milk, 5 drops food coloring of choice and 2 tablespoons corn syrup until smooth.

BUTTERCREAM FROSTING:

Beat 4 cups powdered sugar and 1½ cups Schnucks unsalted butter on low speed until combined. Add 3 tablespoons heavy cream, 1 tablespoon vanilla and ¼ teaspoon salt; continue beating until fluffy.

^ Icing Tip:

After resting for 10-15 minutes, royal icing will develop a thin crust on its surface as it begins to dry. However, it will take several hours for the cookies to dry completely.