Sugar Cookies for Everyone - 405 Magazine

Sugar Cookies for Everyone

Fun and functional sweets call us to the table.

Photo by Brandon Smith

Fun and functional sweets call us to the table. 

Christmas is my favorite time to gather with family and friends, when everyone brings different dishes to contribute to the meal. I enjoy making festive treats the most because they’re appreciated by kids and adults, and making these sugar cookies with my daughter was a sweet memory. Not only are they sparkly and decorative, but also they can serve as a place card for each person at the table.

Ingredients for sugar cookie dough:

  • 1 stick unsalted butter at room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tsp roughly chopped anise seeds
  • 2 cups all purpose flour
  • 1 tsp salt
  • Sanding sugar sprinkles for decorating

Ingredients for icing:

  • 11 ½ tbsp of ​​meringue powder
  • 1 cup confectioners sugar
  • ½ tsp vanilla extract
  • 3 tbsp water


  1. Use a mixer to beat butter and sugar until well mixed and fluffy.  
  2. Add vanilla extract, egg and anise seeds and mix until combined.
  3. Add flour and salt until  dough forms.
  4. Lay out 2 pieces of plastic wrap and put half of the dough onto each.
  5. Refrigerate the dough for at least 1 hour or overnight.
  6. Preheat the oven to 350 degrees and roll out the dough onto a floured countertop or surface.
  7. Use your favorite cutters to shape your holiday cookies as place settings and put on a baking sheet. Save your leftover scrap dough just in case you need to make more! This dough will not expand.
  8. Bake for 10-12 minutes until the edges are lightly golden.
  9. Let the cookies cool completely on a wire rack before mixing all of the icing ingredients together.  
  10. Put the icing into a Ziploc bag and cut a small hole in the corner of the bag. Ice the cookies by outlining the shapes first and then filling in the middle.  
  11. Quickly sprinkle the sanding sugar while the icing is wet and let stand until the icing has set.
Photo by Brandon Smith