I became obsessed with iced sugar cookies while I was in law school at the University of Oklahoma. OKC was home to Ruth’s Sweet Justice, an amazing bakery owned by Ruth Rickey that unfortunately closed its doors in 2011. (She now does classes though! Check out her website for more info.) Ruth’s sugar cookies were literally melt-in-your-mouth delicious and the cookie design options were endless –
anything from Fire Trucks to Engagement Rings.
I am constantly attempting (with about a 45% success rate) to recreate Ruth’s magic.
Oh well. Maybe someday. Luckily, I don’t think Santa will be too offended.
See below for my favorite sugar cookie and icing recipes. Happy baking!
1.5 cups soft butter
2 cups sugar
1 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
(1) In a large bowl, beat butter and sugar until they are smooth. Add eggs and vanilla and beat until smooth.
(2) Stir in the flour, baking powder and salt. Cover and chill dough for at least an hour.
(3) Once ready to bake, preheat over to 400 degrees Fahrenheit.
(4) Roll out dough on a floured surface (I found that 1/4 an inch thick yields the best results).
(5) Using your favorite cookie cutters, cut the dough into shapes.
(6) Bake 6-8 minutes and cool completely before icing.
Sugar Cookie Icing
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
food coloring of your choice
(1) Stir together sugar and milk until smooth.
(2) Mix in corn syrup and almond extract until smooth and glossy. (Icing may be too thick…if so, add a bit more corn syrup.)
(3) Divide icing into separate bowls and mix with desired food coloring.
(4) Decorate cookies and enjoy!