Bomb Sugar Cookies (that hold their shape)

use this oneLet me start by saying: I’m not a baker! So, naturally (HEAVY sarcasm here) the very first baby shower I ever co-hosted, which happened to be for my beloved sister-in-law, I volunteered to bring beautifully decorated elephant cookies?! The panic of delivering said cookies sent me on a quest for the perfect sugar cookie recipe. The kind that hold their shape and then can be decorated to look pinterest worthy with royal icing.

Well, after a few hours of google searching, I found what I was hopeful would be the perfect fool proof recipe from genius kitchen, and the elephants actually turned out great! Even despite my lack of baking skills.


You guys are going to want to make this recipe STAT! These cookies hold their shape amazingly and still stay chewy and delish. I’ve made them for holidays, countless wedding and baby showers and they have turned out great every time!

If you’re looking for something fun to do with your kiddos this Valentine’s day or maybe even for your “galentine’s” day with the girls, then give these a try! Warning: They are a tad time consuming, because of the process so put on some music, grab your fav soda or a glass of wine and just have fun! We sure did! My babe somehow ate two when we were decorating, “one for my friend, one for me!”

Happy Baking, friends!


  • 6 cups flour
  • 1 Tablespoon baking powder
  • 2 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt


  1. Preheat oven to 350 degrees
  2. Cream butter and sugar in a stand mixer
  3. Add 2 eggs and vanilla to butter mixture
  4. In a separate bowl, mix all flour, baking powder and salt together, then slowly this mixure, 1 cup at a time to the butter mixture ( be sure to mix well!)
  5. Cover bowl with plastic wrap or a dish towel and let it chill in the fridge for 1 hour
  6. Roll to desired thickness (1/4 inch is best) and use cookie cutter to make your desired shape.
  7. Cover a baking pan with parchment paper and lay cookies about 1/2 inch apart. Place in freezer to chill for 5 minutes. (this ensures they won’t spread if they have had too much time at room temp)
  8. Bake for 8-10 minutes or until they are just beginning to turn brown around the edges
  9. Let cool for 5 minutes on the pan then move them to a cooling rack

Cookie Tips:

  1. These freeze SUPER well, sans icing.  This recipe makes 8 dozen, so you can make them ahead and freeze them in freezer bags by the dozen.
  2. Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.
  3. Store baked cookies in ziplock bag or tupperware container for up to a week, if they last that long
  4. Williams Sonoma has really affordable cookie cutters in all shapes, your local craft store or Amazon have great options as well!

Icing Tips:

  1. Try meringue powder for your royal icing! You can find it at you local craft store. I get mine at Joann’s and ladies…do NOT forget to use that coupon!!
  2. If you don’t want to buy piping bags, just use a ziplock bag and snip the end.

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