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Noah’s Ark Sugar Cookies
Recipe Summary
prep: 50 mins
total: 6 hrs 25 mins
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
4 cups sifted all-purpose flour, plus more for surface
1 teaspoon baking powder
Salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Noah’s Ark Sugar Cookies
Sanding sugars, for sprinkling
Cook's Notes
Decorated cookies can be stored at room temperature for up to 1 week.
Gallery
Noah’s Ark Sugar Cookies
Recipe Summary
prep: 50 mins
total: 6 hrs 25 mins
Yield: Makes about 2 dozen
Gallery
Noah’s Ark Sugar Cookies
Noah’s Ark Sugar Cookies
Noah’s Ark Sugar Cookies
Recipe Summary
prep: 50 mins
total: 6 hrs 25 mins
Yield: Makes about 2 dozen
Recipe Summary
prep: 50 mins
total: 6 hrs 25 mins
Yield: Makes about 2 dozen
prep: 50 mins
total: 6 hrs 25 mins
prep:
50 mins
total:
6 hrs 25 mins
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 4 cups sifted all-purpose flour, plus more for surface
- 1 teaspoon baking powder
- Salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Royal Icing for Noah’s Ark Sugar Cookies
- Sanding sugars, for sprinkling
Directions
Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half. Shape each piece into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees. Let dough stand at room temperature until soft enough to roll out, about 10 minutes. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Add more flour if needed to prevent dough from sticking. Cut out animal shapes using cookie cutters, and transfer to parchment-lined baking sheets. Freeze until very firm, about 15 minutes.
Bake cookies, rotating sheets halfway through, until edges just begin to brown, 15 to 18 minutes. Transfer to wire racks, and let cool completely.
Transfer royal icing to a pastry bag fitted with a small plain round tip. Pipe desired designs onto cookies, and immediately sprinkle with sanding sugars. Shake off excess, and let stand until set, about 3 hours.
Cook's Notes
Decorated cookies can be stored at room temperature for up to 1 week.
Cook’s Notes
Decorated cookies can be stored at room temperature for up to 1 week.
Reviews (3)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
3
3 star values:
6
2 star values:
4
1 star values:
1
Reviews (3)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
3
3 star values:
6
2 star values:
4
1 star values:
1
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
3
3 star values:
6
2 star values:
4
1 star values:
1
17 Ratings
5 star values:
3
4 star values:
3
3 star values:
6
2 star values:
4
1 star values:
1
17 Ratings
5 star values:
3
4 star values:
3
3 star values:
6
2 star values:
4
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 3
- 3 star values:
- 6
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/25/2017
I love this sugar cookie recipe. I don't understand why it only has three stars. It makes fairly crunchy cookies, so if you're looking for something softer this definitely isn't it. If you plan on using the royal icing on them I recommend using a fondant rolling pin, if you have one, so they come out extra smooth and even. The flatter they are the easier they will be to ice. Not a big deal if you're just piping a few faces on them, but I've used this recipe for pretty elaborate cookies too.
Martha Stewart Member
Rating: Unrated
11/30/2012
This is the only receipe I use for sugar cookies. Tested it 2 years ago with cookies for my daughters wedding and used it ever since. Cookies always come out great, not runny. Involves a little bit extra time with the refridgeration and freezing, but it is worth it.
Martha Stewart Member
Rating: Unrated
12/26/2010
These cookies turned out perfect. I froze some and they turned out a little better than the ones I didn't freeze.
Martha Stewart Member
Rating: Unrated
01/25/2017
I love this sugar cookie recipe. I don't understand why it only has three stars. It makes fairly crunchy cookies, so if you're looking for something softer this definitely isn't it. If you plan on using the royal icing on them I recommend using a fondant rolling pin, if you have one, so they come out extra smooth and even. The flatter they are the easier they will be to ice. Not a big deal if you're just piping a few faces on them, but I've used this recipe for pretty elaborate cookies too.
Rating: Unrated
Rating: Unrated
11/30/2012
This is the only receipe I use for sugar cookies. Tested it 2 years ago with cookies for my daughters wedding and used it ever since. Cookies always come out great, not runny. Involves a little bit extra time with the refridgeration and freezing, but it is worth it.
Rating: Unrated
12/26/2010
These cookies turned out perfect. I froze some and they turned out a little better than the ones I didn't freeze.
All Reviews for Noah’s Ark Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Noah’s Ark Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
