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with Royal Icing

Active Time : 1 hour
Total Time : 4-5 hours
Serves : 6-8 dozen


  • 3 cups granulated sugar
  • 1 cup butter softened
  • 1/2 cup all vegetable shortening
  • 4 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 pasteurized egg whites
  • 4 cups sifted powdered sugar
  • - food color & egg dye optional


In large mixing bowl, combine sugar, butter, shortening, eggs and 1½ teaspoons vanilla; using an electric mixer on medium speed, beat until light and fluffy.

Reduce mixer to low; add flour, baking powder and salt, mixing until well combined, scraping bowl often. Refrigerate, covered, 1 hour or until ready to use.

Divide dough into fourths; work with one-fourth at a time keeping remaining dough refrigerated. Roll dough ⅛-inch thick on lightly floured work surface, cut with favorite cookie cutters.

Place cutouts onto ungreased baking sheet. Bake in a preheated 400°F oven 6-8 minutes or until set but not browned. Remove to wire rack to cool completely.

5. Place egg whites in a large mixing bowl; using an electric mixer on high speed, beat until frothy. Slowly add in powdered sugar, remaining vanilla and food coloring, if desired; beat until thick and soft peaks form. Frost cookies; let stand until icing hardens.