Go Back

Lily of the Valley Decorated Sugar Cookies

These delightful cookies celebrate spring with their soft texture and beautiful royal icing, making them perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 3/4 cups All-Purpose Flour The foundation for your cookies, providing structure.
  • 1 teaspoon Baking Soda Helps the cookies rise.
  • 1/2 teaspoon Baking Powder Ensures your cookies won’t be flat.
  • 1 cup Unsalted Butter, softened Adds richness to your dough.
  • 1 1/2 cups Sugar Essential for flavor.
  • 1 Egg Acts as a binder and adds moisture.
  • 1 teaspoon Vanilla Extract Infuses delightful warmth.
  • 1 teaspoon Almond Extract A unique flavor profile.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 2-3 tablespoons Milk Adjusts dough consistency.
Decoration Ingredients
  • White and Green Royal Icing For decorating your cookies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a larger bowl, beat softened butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Add the egg, vanilla extract, and almond extract. Beat until smooth and creamy.
  5. Gradually mix the dry ingredients into the wet mixture carefully.
  6. If the dough is too stiff, add milk gradually until a workable consistency is achieved.
  7. Roll out the dough on a floured surface to about 1/4 inch thick.
  8. Cut out desired shapes using a cookie cutter.
  9. Place cut-out cookies on prepared baking sheets and bake for 8-10 minutes until edges are lightly golden.
  10. Let cookies cool on a wire rack and decorate with royal icing.

Notes

For best results, use room temperature ingredients. Chill the dough if too sticky. Consider using other flavor extracts or zest.