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High Heel Sugar Cookies
I love sugar cookies! I love decorating them and seeing the expression on peoples faces when they see hand decorated cookies. I am by NO means great at it… probably not even good at it, but I do love to decorate sugar cookies!
I had a jewelry party last week and wanted cute “girly” treats for everyone there. I had cookie dough in the freezer, so I knew I could make cookies, for cheap. 🙂 SO I decided on High Heel Sugar Cookies. Those are pretty “girly” right? 🙂
Just wanted to show a few pictures and steps for anyone that might want to make their own. 🙂
Here is my favorite Cookie recipe:
Sugar Cookie Recipe
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3” cookies.
Here is my icing:
Dries overnight and the cookies are then stackable.
Royal Icing Recipe
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying. Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
I use the food Coloring GEL, not the liquid. This gets you the color but it doesn’t change the icing thickness.
Step 1: Bake cookies with recipe above. Let Cool.
Step 3: Fill inside with icing color of your chose. I use a spoon to fill the center and a toothpick to spread it to the edges. If you need the icing to be thinner, add a little warm water and mix well.
Step 5: Let dry at least 24 hours before stacking or packing 🙂
IM LINKNING TO THESE PARTIES IN THE SIDE BAR——————>>