Make sugar cookies with Food Network champion Chef Maeve

Posted at 11:33 AM, Dec 14, 2016
and last updated 2016-12-14 11:33:12-05

NEW YORK — The Holidays are just around the corner. What better way to tell your friends and family how you feel than homemade iced sugar cookies?

This recipe is the one I used on the Food Network Holiday Baking Championship and let’s just say, they were very, very well received. For any special holiday, simply add some food coloring, themed sprinkles and a special message from your heart.

Prep Time: 25 minutes
Cook Time: 7-9 minutes
Total Time: 45-60 minutes


Sugar Cookie:
2 cups Finlandia Imported Butter, Salted & at Room Temp
2 cups Granulated Sugar
2 Large Eggs
6 cups All Purpose Flour
2 tsp Baking Powder
½ tsp Kosher Salt
2 tsp Vanilla Extract
2 tsp Water

2 tsp Lemon Juice
¼ tsp Ground Cinnamon
4 Egg Whites
Zest of 1 orange
6 cups Confectioners Sugar

Preheat oven to 350*

Sugar Cookies:
Step #1: In mixer cream together butter and sugar
Step #2: Add eggs, one at a time
Step #3: Slowly add flour, baking powder and salt
Step #4: Add vanilla and water – mix until combined. DO NOT OVER MIX!
Step #5: Refrigerate dough for 30 minutes
Step #6: Roll out dough on lightly floured surface, ¼” thick
Step #7: Cut in to shapes with cookie cutters
Step #8: Bake at 350o for 7 to 9 minutes (cookies should be slightly golden on edges)
Step #9: Let cookies cool completely before decorating

Step #1: In mixing bowl, whisk together lemon juice, cinnamon, egg whites and orange zest
Step #2: Change mixer to paddle attachment and gradually add confectioners sugar
Step #3: Beat until icing is desired stiffness
Step #4: Decorate cooled cookies using piping bag

• Always start with fresh, high quality ingredients.
• Always use room temperature eggs.
• Sift in your flour first, then sift in your rising agents.
• Don’t over mix - you'll excite gluten and have tough cookies!
• Let the dough chill overnight for best results!
• Cut the cookies "pinky finger" thick.
• Cut the dough when it is cold and put into the hot oven!

Courtesy of Chef Maeve Rochford Schultz and Finlandia Imported Butter