Tasty, soft and chewy sugar cookies that are perfect for cookie cutters and decorating.
- Servings: 60 (5 Dozen), icing 3 cups
- Time: Prep 20 minutes Cook 8 minutes Total Time: 3 hours
Ingredients
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
Directions
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.
