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Sugar Cookies

Ingredients:

1 cup butter 1 cup sugar

1 egg 1.5 tsp vanilla

3 cup flour 1 Tbl Corn Starch

Instructions:

  • Preheat oven to 350

  • Cream butter and sugar (butter should still be firm-cool to the touch

  • Mix in vanilla and egg

  • Add in flour & corn starch

  • Dough should pull away from the bowl

  • Divide dough into 3 to 4 sections

  • Roll out on floured board or between parchment paper

  • Cut as desired

  • Place on parchment paper covered baking sheet

  • Bake 7-9 minutes (my sweet spot is 8.5 minutes)

  • Let cookies cool 4-5 minutes on pan

  • Transfer to paper towel covered cooling rack

  • Cool completely before icing

Royal Icing

Ingredients

4 cups Confectioners Sugar (1lb)

4 Tbsp Meringue Powder

  • 1/2 cup Water

  • 1 tsp Vanilla Extract

    Instructions:

  • In a large bowl, combine 4 tablespoons of meringue powder and 1/2 cup of water. Mix until it gets frothy and bubbly.

  • Add 4 cups of confectioner’s sugar, mix on low speed until the ingredients are well combined.

  • Icing is ready when VERY STIFF PEAKS can be formed. (my sweet spot is at 6 minutes)

  • Spoon your icing into smaller bowls, add your color

  • Slowly add cool water, a few drops at a time and stir until you get the consistency you need.

    • Search GLOB & RIBBON on Youtube a consistency that can be used for both piping and flooding

  • To create different consistencies for your icing, you can add a little bit more water for a thinner icing or more powdered sugar for a thicker icing. Make sure to mix well after each adjustment until you achieve the desired consistency.

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