I love a good cookie that lets me play with color and shape, and I knew right away I had to share my take on Pin by KENDA DAVIS 👸 on Oceanic | Sugar cookie designs, Summer sugar cookies, Sugar cookie cakes. This recipe gives you soft, crisp edges and a smooth top that you can turn into any design you like.
Dad James loved how I decorated the first batch, and he would hum while I iced them. I still think of him when I press a little shell shape into the dough.
Gathering Your Ingredients
I keep this sugar cookie mix simple so the dough is easy to shape and decorate. Here is what I use for a big tray of summer sugar cookies that can become a cookie cake or small decorated rounds.
- 3 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream or whole milk
- For royal icing: 4 cups powdered sugar, 3 tablespoons meringue powder, 5 to 7 tablespoons water, gel food color as needed
- For finishing: sprinkles, sanding sugar, small cutters, edible markers
If you want a twist, I often look at other cookie ideas to spark my mind. For a roll style flavor, I sometimes read a note about cinnamon roll sugar cookies and borrow a dash of spice. The shape and base stay the same but you can add small changes to make the cookies your own.
The Tools That Help
I like to keep my tools few and helpful. A small set keeps the job clean and fast.
- Mixing bowl for dry ingredients
- Large bowl for creaming butter and sugar
- Hand mixer or stand mixer with paddle
- Rolling pin, smooth and clean
- Cookie cutters in summer shapes and a large round for cookie cake
- Baking sheets lined with parchment
- Cooling rack
- Piping bags and small round tips for icing
- A small offset spatula for flooding icing
- Food safe brushes for color blending
These items let me work fast and make neat edges. I use pastry mats to measure dough thickness and to keep the dough from sticking.
The Step-by-Step Process
- Preheat your oven to 350 F and line two baking sheets with parchment.
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar until light and fluffy in a mixer.
- Add the egg, yolk, and vanilla and mix until smooth.
- Add the dry mix in two parts and fold with the mixer on low.
- Add the cream and mix until the dough comes together.
- Chill the dough wrapped in plastic for 30 to 60 minutes.
- Lightly flour a board and roll the dough to 1/4 inch thick.
- Cut shapes or a large round for a cookie cake and set them on the sheet.
- Bake small cookies 8 to 10 minutes and large cookie cakes 12 to 15 minutes.
- Cool on the sheet for 5 minutes then move to a rack to cool completely.
- Mix the royal icing to a thick peak for outlines and a thinner flood for filling.
- Color your icing with gel color and fill piping bags for work.
- Pipe an outline on each cookie, then flood the center with thinner icing.
- Use a toothpick to nudge any air bubbles and to help spread the icing.
- Add sprinkles before the icing sets and create layers for cakes as needed.
- Let the iced cookies dry for at least 4 hours or overnight for best finish.
Lighter, Healthier Touches
I like to make small swaps when I want a lighter treat. You can use half brown sugar and half white sugar for a softer taste. Swap half the butter for Greek yogurt to cut fat and add a little tang. For the icing, use less sugar by thinning powdered sugar with a touch of lemon juice and a small amount of meringue powder to keep the shine. If you want a nut hint, fold in one quarter cup of finely ground almonds to the dough after the dry mix. For a bright, tart note, add a teaspoon of lemon zest to the dough. If you like tropical twists, the spice and sugar work well with fruity notes found in pineapple upside down sugar cookies ideas, and you can borrow the small garnish ideas like caramelized pineapple bits for a party plate. I always taste as I go and keep swaps small so the dough keeps its shape.
Perfect Pairings
I love serving these cookies with drinks that match sweet and bright flavors. Try them with cold milk for kids and hot mint tea for adults. A light iced coffee cuts the sweetness and works well with cookie cakes that are rich. For summer parties, I set a plate next to a pitcher of lemonade or rosé. If you make a batch with almond notes, pair it with a simple black tea to balance the nut flavor. I often bring a tray of mixed shapes to a picnic and let guests pick their favorite designs.
Common Stumbles to Avoid
I want to help you avoid the small errors I made at first. Do not roll the dough too thin or the cookies will burn at the edges. If the dough sticks, chill it more and use parchment. When you flood with icing, do not over thin. Thin until the icing moves slowly but still holds some height. Overcrowded pans make cookies bake unevenly, so keep space between shapes. Icing that is not dry will smear, so plan time for drying. If your cookies spread, check your butter temperature; too warm butter makes flat cookies. Finally, always cool on a rack to stop baking in the hot pan.
Storing Your Creation
I store iced cookies in a single layer if they are fully dry. For layered cookie cakes, keep them in a cake box or a shallow tin. Room temperature storage works for up to three days. If you need to keep them longer, freeze plain baked cookies before icing, wrapped well, for up to three months. Thaw in the bag before icing. For iced cookies, freeze only if the icing has set fully and place parchment between layers to avoid sticking. I always label the date so I know when to use them.
A Final Warm Word
I make these cookies when I want to share a small joy. They are a good blank canvas for any holiday or summer fun. Take your time with the icing and enjoy the design work. I hope you find peace and play in each round you bake.
Answering Your Questions
How long do the Pin by KENDA DAVIS 👸 on Oceanic | Sugar cookie designs, Summer sugar cookies, Sugar cookie cakes keep at room temperature?
I store cooled, iced cookies in an airtight container at room temperature for up to three days. Keep them out of direct sun and heat so the icing does not soften.
Can I make the dough ahead for Pin by KENDA DAVIS 👸 on Oceanic | Sugar cookie designs, Summer sugar cookies, Sugar cookie cakes?
Yes, you can make the dough and chill it for up to two days wrapped in plastic. You can also freeze the dough for up to three months, then thaw in the fridge overnight before rolling.
What is the best way to stack decorated Pin by KENDA DAVIS 👸 on Oceanic | Sugar cookie designs, Summer sugar cookies, Sugar cookie cakes for a party?
Layer cookies with parchment or wax paper between them. If you stack cookie cakes, place a small board between layers and a few toothpicks into the cake to keep it steady during transport.
Print
Summer Sugar Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful sugar cookies with soft, crisp edges and a smooth top, perfect for any design.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream or whole milk
- For royal icing: 4 cups powdered sugar, 3 tablespoons meringue powder, 5 to 7 tablespoons water, gel food color as needed
- For finishing: sprinkles, sanding sugar, small cutters, edible markers
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment.
- Whisk the flour, baking powder, and salt in a bowl.
- Beat the butter and sugar until light and fluffy in a mixer.
- Add the egg, yolk, and vanilla and mix until smooth.
- Add the dry mix in two parts and fold with the mixer on low.
- Add the cream and mix until the dough comes together.
- Chill the dough wrapped in plastic for 30 to 60 minutes.
- Lightly flour a board and roll the dough to 1/4 inch thick.
- Cut shapes or a large round for a cookie cake and set them on the sheet.
- Bake small cookies for 8 to 10 minutes and large cookie cakes for 12 to 15 minutes.
- Cool on the sheet for 5 minutes then move to a rack to cool completely.
- Mix the royal icing to a thick peak for outlines and a thinner flood for filling.
- Color your icing with gel color and fill piping bags for work.
- Pipe an outline on each cookie, then flood the center with thinner icing.
- Use a toothpick to nudge any air bubbles and to help spread the icing.
- Add sprinkles before the icing sets and create layers for cakes as needed.
- Let the iced cookies dry for at least 4 hours or overnight for best finish.
Notes
For a lighter treat, consider substituting half the butter with Greek yogurt or adding a teaspoon of lemon zest for a bright flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: sugar cookies, decorated cookies, royal icing, summer treats, baking