Auntie Eli’s Tuesday Treat: Sugar Cookies

Looking for something fun to do with the kids these days? Look no further! Baking brings out this Cinderella feeling that is unexplainable. Not the feeling when she’s on her knees scrubbing the floor, but the one when she’s in her room singing with her besties. “que music” -no matter how your heart is grieving, if you keep on believing, the dream that you wish will come true- 

Follow the recipe below to create some beautiful cookies & memories! Make sure to send us pics!

Makes 3 dozen cookies

Preheat the oven to 350ºF.


  • 350 gr. butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • 5 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt


In a mixing bowl, on medium-high speed, cream the butter and sugar until pale & fluffy. This should take at least 10 minutes. Add the eggs one at a time, scraping the sides after each addition. Add the vanilla. In a seperate bowl, combine the flour, baking powder and salt. Add  the flour mixture to the creamed mixture. Do not overmix the dough. Turn over on a large, floured piece of baking paper. Fold the baking paper over so that the dough is in between it. Roll out with a rolling pin into a rectangle. Chill for at least half an hour before cutting out the desired shapes. Bake for 6-8 minutes. Let the cookies cool completely before decorating. While the cookies are cooling, follow the royal icing recipe for decorating!

Floody Royal Icing

Makes 2 cups


  • 2 egg whites
  • 4 cups icing sugar
  • 2 tbls cold water


Whisk the egg whites until fluffy. Add the sugar gradually. Add the water gradually until desired consistency. 

The icing should be thin enough that it smooths out on its own under 20 seconds. With this you can achieve “wet on wet” method which gives the flat effect shown on the teapot cookie.


  • Do not over work this dough. After cutting out the first batch, gently put the leftover pieces together, roll out, chill again and cut more cookies
  • When mixing the dough ingredients, do not use a whisk, use the K piece. 
  • Use cold butter.
  • The creaming part is crucial for the final outcome. The more it creams, the better your cookie will be.
  • Separate your icing in covered containers and add a few drops of food color to each to create a variety of colors for decorating. 
  • You can transfer the icing into piping bags or just spoon onto cookies.

Enjoy, and be sure to tag @givemeastoria and @auntieelis so we can see your final product! See you next Tuesday, for what’s sure to be another delicious treat!