Monogrammed Sugar Cookies

Based on 4 reviews

Ingredients:

1 1/2 cups confectioners’ sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Royal Icing:
3 egg whites
1 (1-pound) box confectioners’ sugar
1/8 teaspoon cream of tartar
Food coloring, optional

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:
In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

Servings: 5 Dozen Cookies
Prep Time:
Cook Time: 9 min
Difficulty: Easy

Show: Paula's Best Dishes

Ratings for this Entry:

Submitted on March 3, 2010

This is the sugar cookie recipe I have been searching for. I have tried many recipes, and this one has everything- flavor, texture... everything. Everyone in my family agrees. My 2 year old son loves to help. I use them for any kind of cut outs, and decorate with buttercream icing.

Submitted on December 12, 2009

These are the best sugar cookies! They are great with the royal icing. The cookies are not very sweet by themselves so the icing provides a great complement to the them. I've had so many complements about them!

Submitted on October 10, 2009

I normally don't post ratings but I have to say that this is a great recipe! The confectioners' sugar keeps the cookie light and the almond extract gives a wonderful flavor to a normally bland cookie. The icing spread and dried as expected, and I was thrilled with the outcome. I used this recipe at Easter and will use it again this weekend for Halloween cookies!

Submitted on October 10, 2009

I did not care for these cookies at all. But you need to take into consideration that I had a two year old helping me, and that may have explained the baking soda taste. Also, I have NEVER made a batch of homemade sugar cookies that tasted good. I think I can make just about anything but sugar cookies. The icing is very hard when it sets so don't try to use it as a frosting. Maybe that is why they are "monogrammed" sugar cookies and not frosted sugar cookies. -Amanda R. Williamsburg, VA.