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No Fridge Sugar Cookies + Anti Royal Icing Frosting!

January 27, 2012

I’m posting a high fat lot’s o’ sugar really darn good cookie recipe today.


For three weeks I’ve spent one day of each of those weeks taking the baby into the doctor. “She’s fine, she’ll beat it” I was told. Finally yesterday her ear infection, throat infection and cold turned bad enough that she needed antibiotics. (Note: I have NEVER been happier in my whole life to have a child go on medicine). I’m also happy to report that in addition to the above mentioned, she’s also cutting her two front teeth. At the same time. That’s right. I earned that badge. Three weeks of night and day fun.

Back to yesterday though. Little boy home with pinkeye, screaming crying baby, daughter in pain and moaning because she got braces for the first time yesterday and a call from the husband saying his insulin pump had run out. (When that happens his blood sugar rises and he gets really sick for a few hours until his blood sugar returns back to normal. And then after that he feels pretty crappy for the rest of the night as his body recovers). With no family close by, a husband who wouldn’t be able to help out, and patience wearing very, very thin I decided the only way to survive the night was with cookies.

You can’t tell me your mouth isn’t watering just a bit can you?

Yes, I realize my cookies don’t meet the standards of some other bloggers who have the most beautifully ornate cookies I’ve seen in my life. But these had to be edible, right?

And they were! I decided to NOT use royal icing and opted for a glaze like frosting that tasted just as good and performed like royal icing. It holds up great and you can flood your cookies like you do with royal icing. It’s wonderful to use!

I found the no fridge sugar cookie recipe from Wilton. (Time was short, I needed a fast cookie!)

And no, I won’t tell you how many I ate. Period. (Hint, there aren’t any left though!)

No Fridge Sugar Cookies

Adapted from Wilton

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 3 cups unbleached all purpose flour

Preheat oven to 350 degrees. In your mixing bowl, cream sugar and butter on medium speed for two minutes. Stop the mixer, scrape the bowl and mix on medium speed again for one more minute. Turn mixer to low speed and add the egg and vanilla. Mix just until egg is blended into butter mixture. Add the baking powder and flour, one cup at a time until flour becomes blended into mixture. The dough will become very stiff by the third cup of flour. Mix together by hand if necessary.

Roll dough to 3/8 inch thickness on a lightly floured surface. Cut with cookie cutters. Place dough onto lightly greased cookie sheet, Silpat, or parchment paper. Cook at 350 degrees for approximately 9-11 minutes. Remove from oven, allow to cool on cookie sheet for several minutes. Remove from cookie sheet and place on wire racks to finish cooling.

Frost once cookies have cooled completely.

Anti Royal Icing Glaze

2 ½ cup powdered sugar

3 tablespoons water

1 tablespoon butter

2 tablespoons corn syrup

½ tsp vanilla or almond extract

¼ tsp. salt

In a mixing bowl, blend all ingredients until mixture becomes shiny. Add food coloring if desired. Place in a piping bag or  squirt bottle. Pipe onto perimeter of cookies.

To flood, thin frosting slightly with water (honey consistency). Fill in interior of cookie, run a toothpick through to fill any gaps and to remove any air bubbles. Allow to dry one hour before piping over the top with a different frosting. Allow frosting to set up completely for several hours or overnight.

8 Comments leave one →
  1. January 27, 2012 5:03 am

    Your cookies look so soft and pretty! Yes, you deserve a cookie. No, the entire batch! Hope everyone gets feeling better….

  2. January 27, 2012 3:29 pm

    I think your cookies look beautiful! I LOVE sugar cookies.

  3. January 28, 2012 3:12 pm

    I guess when it rains it pours. Hope everyone is feeling better now. A good cookie always makes me feel better too. Yours look scrumptious!

  4. April 5, 2012 3:39 pm

    Very nice! I use dyed melted white chocolate instead of royal icing on my cookies. Floods exactly the same, tastes terrific, I can use dark chocolate for outlining, and you can put the cookies in the freezer for 1 minute and they’re set! It’s my anit-royal icing.

    • healthydealsnsteals permalink
      April 5, 2012 5:28 pm

      Great idea! I am going to try that next time. It sounds quick and easy too. Love it!

  5. lisa permalink
    January 21, 2013 3:54 pm

    Does it harden the same as royal icing??

    • healthydealsnsteals permalink
      January 21, 2013 8:04 pm

      Yes, very similar to it.


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