1 cup white sugar

1/2 lb of butter

2 eggs beaten

2 1/2 cups flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

1/8 tsp nutmeg


Preheat oven to 375°F. Cream butter and sugar. Add eggs and cream until smooth. In a separate bowl mix flour, baking soda, cream of tartar, salt and nutmeg. Add the dry mixture to the butter, sugar & eggs and mix until smooth. The consistency of the dough should feel like play dough. Remove the dough from the bowl and wrap it in cling wrap. Chill dough for at least an hour.

Once dough is chilled, work the dough with your hands until soft and pliable. Sprinkle counter and the dough with flour and gently  roll dough 1/4 inch thick.

Use cookie cutter to cut the dough and place the cookies on a cookie sheet. 

Once you've filled your cookie sheet. Use a fork to lightly poke holes in the cookie dough (this is so  the cookies bake and rise evenly).  Next, place cookies in the oven and bake for 6-8 minutes or until edges are lightly browned. Remove cookies from the oven and let cool completely. 




2 cups icing sugar

2 tbs meringue powder 

4 tbs water

Food Colouring of choice

Piping bag 




Place icing sugar, meringue powder and water in a bowl.  Use hand mixer (or mix master) to mix until smooth.  If the mixture is too thick and not mixing well, add more water, 1 tsp at a time. The icing should still be thick at the end of it. Separate the icing into equal amounts in several bowls (the number of colours you want plus one for white). Starting with your first bowl, add desired amount of food colouring and mix until the colour is consistent. Remove 1/2 of the icing and place in a piping bag, leave the other half in the bowl (we will come back to this icing later to thin it out so that you can flood your cookies with smooth icing). Using the filled piping bag, outline your cookies.

The key to outlining is to apply steady pressure to the piping bag and hold the nozzle about an inch away from the cookie (touch the nozzle to the cookie on any corners or bends to keep the line smooth and in place). Repeat food colouring and piping bag steps for the rest of your colours. Once all cookies are outlined, let them dry.

Once you have outlined all the cookies, return to the icing you left in the bowls. Add water (1 tsp at a time) to each bowl until the icing is fluid.  (If you are using the icing recipe above to only make one colour of icing, it should take about 2 tbs in total to reach fluidity.) Place fluid icing in a new piping bag. Return to outlined cookies and fill 75% full with icing.

Take a tooth pick and spread the fluid icing until smooth. Let dry completely. Once the cookies are fully dry, you can decorate and write on the cookies using the the same icing for outlining the cookies. Now this is the fun part! Get creative and write some fun conversation hearts! The best part about using the royal icing is that this icing FULLY hardens, so should you fudge up your writing on the cookies, just wipe it off and try again! 

Hope you guys get a chance to try out this recipe! This recipe is my absolute favourite sugar cookie recipe! Whether you ice these bad boys or not, they are still absolutely delicious! I promise that no matter what day of the year, these cookies will SURELY impress even your toughest critic. Enjoy!

Happy Valentine's Day everyone!

You stay hungry!

And remember, your diet starts tomorrow!




P.S. Guys I am SO excited you are giving my recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!