Sugar Cookies with Naturally Dyed Icing

Sugar Cookies with Naturally Dyed Icing


1-½ cups unsalted butter 

 2 cups sugar 

 2 whole eggs 

 2 whole eggs yolks

 4 tsp vanilla extract 

 2 tsp almond extract

 4 cups all-purpose Flour 

 1 teaspoon salt 

 1 tsp baking powder


In a mixer, beat butter and sugar until well combined, about 2 minutes. Add in 2 eggs and 2 egg yolks and mix until combined. Add in vanilla and almond extract; mix until combined. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and mix just until combined. Over-mixing will make dough tough. Cover dough in saran wrap and refrigerate for at least one hour. (If you refrigerate for longer than an hour, let the dough rest on the counter for about 10 minutes before rolling it out.)

When you are ready to bake, heat oven to 350 degrees. Roll dough out to desired thickness, cut out cookies, and bake on an un-greased cookie sheet for 6-8 minutes. The baking time will depend on how thick you roll out your dough and whether you prefer a crunchy or soft texture. We like ours soft, so we roll ours out pretty thick and bake for about 8-10 minutes.

Let cool completely on a cooling rack before adding the icing.


1 cup powdered sugar 

1-3 tablespoons milk 

1 drop lemon juice 

Red fruit for dyeing (cranberries, strawberries, or raspberries will all do) 

Get a small pot of water boiling on the stove (about 1/2 - 1 cup). Add a big handful of fruit and let simmer till fruit is soft and juice is red. Remove from stove, crush slightly with a fork, and set aside to cool. In a separate bowl, combine powdered sugar and lemon juice in a bowl. Add in milk, one tablespoon at a time, till you reach desired consistency. Add in red juice from your fruit mixture, a teaspoon at a time, till you reach desired icing color. (It takes a lot more fruit juice than traditional dye to make the icing get colorful so if you find your icing gets too runny, simply add a little more powdered sugar to thicken.) Drizzle over cookies on a cooling rack and let set. ENJOY!!! 

 *If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting. This frosting will stay good for days in the fridge.

Source: Adapted from I Am Baker (All photography is my own.)

Mary Beth