Sugar Cookies

Sugar Cookies
You can make these tasty, soft, and chewy sugar cookies that are perfect for cookie cutters and decorating with Great Lakes Gelatin Hydrolysate powder.


Cookie Ingredients
  • 1 ½ cups butter, softened
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 ¼ - 2 cups Collagen Hydrolysate
  • 4 eggs
  • 2 cups white sugar
  • 5 cups all-purpose flour
  • Icing Ingredients
  • 4 cups confectioners’ sugar
  • ½ cup of Collagen Hydrolysate
  • 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, collagen hydrolysate, 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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