Meg’s Powdered Sugar Cookies

displaying sugar cookies

One of my best friends in the world of almost 30 years…Meg Plotsky.  You have met Meg on My So-Called Fabulous podcast, on my social media, and perhaps in person.  I adore her…we just get each other.  Ahhhhh…the love of a best friend! 

Meg is known for so many fabulous virtues, wife, mother, fitness professional, and BAKER!!  Meg makes the most wonderful sugar cookies you have EVER tasted!!  They are so simple, so light, so incredibly tasty…I begged her to share!

  You are in for a treat everyone!! Decorate how you wish, with the frosting, or icing you prefer!! 

Thank you, Meg, for sharing your recipe with all of us!! 

Enjoy!

raw cookie dough in mixing bowl

Using a sifter, sift all dry ingredients at the appropriate time listed in the recipe.  Powdered sugar, all-purpose flour, baking soda, and cream of tartar before adding wet ingredients. This process helps to combine everything evenly.  Butter should be softened, and egg slightly beaten.  I like using a wooden spoon, and rubber spatula.

Roll out dough on a floured surface, Using a rolling pin dusted with flour. Flour will help prevent the dough sticking.  Roll evenly, and thinly as cookies will rise when baking.

Again, dust cookie cutters with a bit of flour to prevent sticking.  We have collected cookie cutters throughout the years but a biscuit cutter, glass, or simply cut cookies with a sharp knife. 

Use a cookie sheet lined with parchment paper to prevent excess browning, and sticking.  I love using pre-cut parchment paper sheets.  

pan of sugar cookies

Cook approximately 8 minutes, but know your ovens!!!  My oven cooks in 8 minutes but again, know your ovens.  Some cook fast, some…not so fast. 

Cool completely on a wire rack before icing. 

We had so much fun icing.  I must admit, decorating cookies is NOT my forte.  Use your favorite icing/frosting recipe or prepared frosting from your local grocery store. 

Meg’s Powdered Sugar Cookies

Yield: Approximately 3 dozen cookies
Author Chef Tiffany Blackmon

Ingredients

  • 1 ½ cups powdered sugar sifted
  • 1 cup butter softened
  • 1 egg slightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl combine powdered sugar, butter, and egg. Stir in vanilla and almond extracts; mix thoroughly.
  • In a separate large mixing bowl sift together flour, baking soda, and cream of tartar. Gently blend flour and sugar mixtures. Cover and refrigerate 3 hours to overnight.
  • Remove from refrigerator. Using a rolling pin, roll out dough on a floured surface. Cut cookies in desired shapes or use cookie cutters. Place cookies on a baking sheet lined with parchment paper. Bake 8 minutes. Cool completely on a wired rack. Frost as desired.

Tiffy’s Tips 

~Refrigerating the cookie dough creates a much better texture.  

~Flash freeze in a sealed container for freshness.

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