White on white.. (and sugar cookie recipe)

I am sure, that everyone likes white color!
White symbolizes purity.

White cookies are more elegant and romantic.

These I decorated with Royal icing using #1 and #59 tip.

Many people ask me what sugar cookies recipe I use most often.

I love this recipe, not only because of taste, softness of cookies, 

but for the fact, that the dough doesn't spread during the baking.

3 cups all-purpose flour,
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar,
pinch of salt,
1 large egg
1 teaspoon good quality vanilla extract

- In a medium bowl, stir together the flour and baking powder and set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes.
- Add the egg and vanilla and beat another minute or so.
- Add the flour mixture slowly.  
(Be careful not to add too much at a time or you will have a snowstorm of flour.)
- Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
- Take the dough out of the bowl and place it on a piece of parchment paper.  
- Using your hands, knead the dough a few times.
- Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. 
- When it's almost time to remove the dough from the refrigerator, 
preheat oven to 350 degrees (F).
- When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it). 
Bake cookies on middle rack of oven for 8-12 minutes, or until cookies are lightly browned. 


  1. Thank you for sharing your recipe and tip info with us.

  2. Nadia eres fantastica, me llevo tu logo a mi blog, me siento orgullosa de tenerlo alli, besos

  3. So beautiful....
    Hugs from Italy.

  4. I love seeing your cookies. They are beautiful. I've been dabbling with royal icing and can never get a smooth finish. What's your recipe/secret?

    1. I have no secrets .. Try to add more liquid (or corn syrup)

  5. Thank you for your sweet comments!

  6. Hi Nadia,Im back to tell you that I choose you to give you the prize of : Tu blog me inspira ( means your blog inspire me)in my page.Hugs :)

  7. Ммммм! Восторг белизны! Очаровательные, ажурные, аккуратнейшие штучки! Целая сокровищница!

  8. Спасибо, Ирочка! И за ссылку спасибо. Очень милые работы девочка делает, унесла себе в закладки..

  9. Hi Nadia!!
    There's nothing I can say that I'm sure you haven't heard a million times! You are such a gifted artist! I feel blessed everytime I see your work...I find myself studying your designs for hours. If I could do half as well as you I would be thrilled. Your work with Royal Icing is nothing short of mini masterpieces!
    I've been working with Royal Icing off and on for the past year, but you have inspired me to become diligent at practicing. I have an issue with the consistency of the icing. I still haven't mastered Royal Icing through a #1 tip...it clogs constantly no matter how much I sift the powdered sugar. If I add more corn syrup it tends to spread too much (like flow icing). I hope you don't mind me asking what ratio of ingredients you use, if you do, please forgive me for imposing.
    Regardless, you are the queen of Royal Icing in my book. It's such a privlege to see your work, thank you for sharing with your fans~

    1. Hi, Holly. Thank you for your kind words! To have royal icing not clogged in a tip, try to squeeze it ( before you put it in the pastry bag) through a nylon sock or a sieve with very small holes.

  10. How many cookies does this yield exactly? We're doing this for a wedding of 150 people, so I want to be sure I make enough batches of dough. Your cookies are fantastically beautiful :) THANKS!