Monogrammed Sugar Cookies

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

Ingredients Add to grocery list

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
3 tablespoons granulated sugar (for sprinkling)
Royal Icing, recipe follows

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


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.

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Leave a Comment

Reader Comments:


Can't wait to try this recipe with my Grandkids!!!

By Deborah Milliron on December 15, 2013


LOVE this recipe! This is our new cut-out cookie recipe. I make buttercream frosting instead and they are gobbled-up. I love the idea of dusting the board with conf. sugar instead of flour! (Duh)cookies taste much better that way and who couldn't use a little extra sugar? Thanks Paula! I love you and many of your recipes have become regular features in our home!

By Lisa Scottow on November 04, 2012


These cookies are amazing! they turned out wonderful.. instead of the royal icing i used a buttercream frosting and it was amazing :D Im actually making these again as we speak:D

By Shelbs on August 10, 2012


Just really enjoy your cooking programs. But I have a Questionplease: where can I find the pepper grinder(white rectangle) ?thank you and keep entertaining us with you and your recipes.

By Louise Shaffer on March 30, 2012


do u know the recipe for the icing for sugar cookies at the bakeries on their sugar cookies it is smooth and shiny and in different colors for the cutouts? thank you Ms.Dean and god bless you at christmas time.

By rosa rendon on December 16, 2011


Paula, I am so looking forward to making your sugar cookies. I had a patient in Sarasota Memorial give me her recipe.Her cookies melted in ones mouth and I unfortunatley lost the recipe. Will let you know regarding your recipe. Thanks Helen

By Helen Pervis on November 28, 2011


It would be helpful if next to the recipe you would have a picture of the finished recipe. I am looking for a cookie recipe to make for some children to eat at my daughter's wedding May 27th at the Duke Gardens. I was thinking of having some cookies and cupcakes for the children to eat that would be easy for them to eat and hold like kids like to do. I need some help, so do you have any suggestions? The caterers are handling the food items but this is just something I want to do that is from me.

By Joan Price on April 27, 2011


Paula, I'm giving my oldest daughter and her husband a baby shower(June 11,2011). We wanted an old fashion country baby shower cook-out(with all the trimmings). It's a couples/family baby shower. I was hoping you might give me some really good ideas for the baby shower. Hope to hear from you soon. Thanks, Linn Matthews

By Linn Matthews on March 12, 2011


how do you do the monogram!?

By Marsha on March 12, 2011


Hey Karl! The granulated sugar is just a sprinkle/pinch on each cookie before baking. For 5 dozen cookies you wouldn't need more than 3 tablespoons. We'll add this amount to the recipe to help others. Thank you for commenting!

By Libbie Summers on January 04, 2011


The ingredients do not state the amount of granulated sugar required. Please provide the amount by e-mail and then change the website(s). 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 ½ cups all-purpose flour · 1 teaspoon baking soda · 1 teaspoon cream of tartar · Granulated sugar

By Karl Vogt on January 01, 2011


Hey Theresa Felty! All of the confectioners sugar is accounted for in the directions. We just didn't specify confectioners sugar. The initial 1 1/2 cups confectioners sugar is creamed together with the butter in the first step. The other 1 pound box is for the Royal Icing. Happy Baking!

By Libbie Summers on December 18, 2010


Getting ready to make this recipe. However there is no mention of adding the confection. sugar except in the list of ingredients. I assume that you mix in the 1 1/2 cups along with the dry ingredients?????? Please advise if that's correct. THANKS.

By theresa felty on December 16, 2010


By Anonymous on December 07, 2010


Can someone tell me if it is safe to use raw egg whites on cut out cookies. My mother always used this so that when she decorated with colored sugars they would stick to the cookie. To answer your question. Yes raw egg whites are safe for the cookies. When you beat sugar into them it basically "cooks" the whites without heat. (learned this from THE FOOD NETWORK) Goodluck with your cookies and ENJOY!!

By Anonymous on December 04, 2010


Can someone tell me if it is safe to use raw egg whites on cut out cookies. My mother always used this so that when she decorated with colored sugars they would stick to the cookie.

By Anonymous on November 17, 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.

By Anonymous on March 16, 2010


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!

By Anonymous on December 21, 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!

By bdand on October 21, 2009

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