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Noah's Ark Sugar Cookies

17

Pair animal cookies two by two for an edible menagerie.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, December 2010

Ingredients

  • 4 cups sifted all-purpose flour, plus more for surface
  • 1 teaspoon baking powder
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Royal Icing for Noah's Ark Sugar Cookies
  • Sanding sugars, for sprinkling

Directions

  1. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half. Shape each piece into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

  2. Preheat oven to 325 degrees. Let dough stand at room temperature until soft enough to roll out, about 10 minutes. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Add more flour if needed to prevent dough from sticking. Cut out animal shapes using cookie cutters, and transfer to parchment-lined baking sheets. Freeze until very firm, about 15 minutes.

  3. Bake cookies, rotating sheets halfway through, until edges just begin to brown, 15 to 18 minutes. Transfer to wire racks, and let cool completely.

  4. Transfer royal icing to a pastry bag fitted with a small plain round tip. Pipe desired designs onto cookies, and immediately sprinkle with sanding sugars. Shake off excess, and let stand until set, about 3 hours.

Cook's Notes

Decorated cookies can be stored at room temperature for up to 1 week.

Reviews Add a comment

  • mglinesatelier
    25 JAN, 2017
    I love this sugar cookie recipe. I don't understand why it only has three stars. It makes fairly crunchy cookies, so if you're looking for something softer this definitely isn't it. If you plan on using the royal icing on them I recommend using a fondant rolling pin, if you have one, so they come out extra smooth and even. The flatter they are the easier they will be to ice. Not a big deal if you're just piping a few faces on them, but I've used this recipe for pretty elaborate cookies too.
    Reply
  • jessmalcolm
    30 NOV, 2012
    This is the only receipe I use for sugar cookies. Tested it 2 years ago with cookies for my daughters wedding and used it ever since. Cookies always come out great, not runny. Involves a little bit extra time with the refridgeration and freezing, but it is worth it.
    Reply
  • chgocj
    26 DEC, 2010
    These cookies turned out perfect. I froze some and they turned out a little better than the ones I didn't freeze.
    Reply