Sugar Cookies

Sugar Cookies

Tasty, soft and chewy sugar cookies that are perfect for cookie cutters and decorating.

  1. Servings: 60 (5 Dozen), icing 3 cups
  2. Time:  Prep 20 minutes Cook 8 minutes Total Time: 3 hours


Cookie Ingredients

  • 1 ½ cups butter, softened 
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 ¼ - 2 cups Great Lakes Collagen Peptides
  • 4 eggs
  • 2 cups white sugar
  • 5 cups all-purpose flour

Icing Ingredients

  • 4 cups confectioners’ sugar
  • ½ cup of Great Lakes Collagen Peptides 
  • 3 tbsp meringue powder (not plain egg white powder) 
  • 9–10 tbsp room temperature water
  • Optional: gel food coloring 


Cookie Directions

  • In a large bowl, mix butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, hydrolyzed collagen powder, baking powder, and salt. 
  • Cover, and chill dough for at least one hour (or overnight). 
  • Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. 
  • Cut into shapes with any cookie cutter. 
  •  Place cookies 1 inch apart on ungreased cookie sheets. 
  • Bake 6 to 8 minutes in preheated oven. Cool completely. 

Icing Directions

  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 1.5 – 2 minutes. 
  • When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. If it’s too thin, add a little more sifted confectioners’ sugar. 
  • Then decorate! 
  • Icing completely dries in about 2 hours at room temperature. 
  • If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

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