Monogrammed Sugar Cookies

*Cook's Note: You can use premade cookie dough or follow the recipe below
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  • Level: Easy
  • Total: 12 hr 44 min
  • Prep: 35 min
  • Inactive: 12 hr
  • Cook: 9 min
  • Yield: 5 Dozen Cookies
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1 1/2 cups confectioners' sugar, sifted

1 cup (2 sticks) butter

1 egg

1 teaspoon vanilla extract

1 teaspoon pure almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Granulated sugar

Royal Icing, recipe follows

Royal Icing:

*3 egg whites

1 (1-pound) box confectioners' sugar

1/8 teaspoon cream of tartar

Food coloring, optional


  1. In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
  2. Preheat the oven to 350 degrees F.
  3. Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Royal Icing:

  1. In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.
  3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
  4. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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