Glazed and Embroidered Sugar Cookies


I've made a lot of sugar cookies over the years, but these might be my favorite! I made these ahead of time for my Galentine's Day party, freezing the glazed cookies, and then decorated them with buttercream frosting before the party. I used this sugar cookie recipe which is my favorite because it is so light and airy. I rolled the dough out to a 1/4 of an inch cut them out using a 3-inch fluted cutter, but you could do any shape you want--squares, rectangles, hearts, stars, etc. After the cookies cooled completely I glazed them with a light pink glaze, dipping them in the icing by hand before letting them drip-dry on a cooling rack lined with parchment below for easy clean up. 

Pink Glaze 

  • 3 cups powdered sugar 
  • 3 tablespoons light corn syrup 
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons milk
  • 1 teaspoon meringue powder 
  • gel food coloring 

To make the glaze, combine wet ingredients in bowl. Slowly sift in powdered sugar and meringue powder, whisking by hand or using a hand mixer on low speed. Add food coloring last for desired shade. Use immediately. Let cookies dry 1 hour, until they appear slightly matte can be touched without disturbing the glaze. You can freeze them, separating each cookie with a small piece of parchment so they don't stick, or you can decorate them. If you freeze them, take allow them to come to room temperature for 2 hours before decorating. The glaze will look very wet when you first defrost them, but it will dry out and your cookies will look like you just frosted them!


For the buttercream, the consistency should be very stiff. Combine powdered sugar and butter in a 3:1 ratio (I did 1 1/2 cups powdered sugar and 1/2 cup softened butter). Add 1/2 teaspoon almond or vanilla flavoring. Divide white frosting into bowls and and dye with gel food coloring to desired shades--I did 3 pink shades and reserved some for white. Transfer to piping bags each with a different tip--I did 3 star tips, some open and some closed, and a round tip for the white. 


The key with these cookies is to not have them look "too" perfect. Play around with the amount of each color, and the spacing of the dots. It looks best when the are all slightly different in my opinion! To make frosting them all easier, I went in rapid succession with each color, as seen below. To finish, I took silver nonpareils and placed one on top of each white dot for a little extra bling. 

Overall these were delicious and tasted like that Valentine's Day sugar cookie you remember from grade school as a kid! I can't wait to try different color variations for different holidays! I think red, white, and blue would be super cute for the 4th!