Sugar cookies are easy to embellish, and this time I chose to add some princess cake and cookie flavor into my standard dough. The results were delicious; these cookies tasted more like bakery-style sugar cookies, with a rich vanilla flavor and just a hint of citrus. I think this is going to be my go-to sugar cookie flavor from now on.
To make these cookies patriotic, I whipped up a double batch of my grandma Zella’s icing and swapped out the almond extract for more princess cake and cookie flavor, then tinted one-third each blue and red. I’m not much of an artist when it comes to piping, so I went with some basic stars. Once your cookies are frosted, let them stand for a few hours so the icing can set before storing them between sheets of waxed paper. The designs might smudge a bit, but no one will remember once they take a bite.
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons princess cake and cookie flavor
- Double batch Zella’s icing, with 1-2 teaspoons princess cake and cookie flavor substituted for the almond extract
- Red and blue food coloring
Stir together flour, baking powder, and salt in a medium bowl; set aside.
Cream together butter and sugar until fluffy. Add egg and beat well. Add vanilla, princess cake and cookie flavor, and about half the flour mixture, beating until combined; beat in remaining flour.
Note: if your dough is too crumbly, you can add just a bit of water or another ¼ teaspoon of vanilla.
Refrigerate until just barely firm, about 20-30 minutes.
Preheat oven to 375 degrees. Line three baking sheets with parchment or foil.
Roll dough to 1/8 inch thickness and cut into circles. Bake for 8-10 minutes, until just golden. Cool on a wire rack before frosting.
Make Zella’s icing and divide into thirds; keep one portion white, and tint the others red an blue. Frost and decorate as you like, then allow the icing to set before storing between sheets of waxed paper in an airtight container.
Makes about 2 1/2 dozen.