Edna Lewis’ Special Sugar Cookies for Decorating are a masterclass in simplicity, balance, and timeless baking. Lightly sweet, delicately spiced with ginger, and finished with sparkling crushed sugar, these cookies are elegant rather than cloying. Designed to be rolled thin and baked pale, they’re perfect for decorating—or simply enjoying as they are. This is refined, old-school baking at its best.
Why Everyone Will Love This Recipe
- Light, crisp texture with gentle sweetness
- Subtle ginger adds warmth without overpowering
- Ideal for cut-out cookies and decorating
- Holds its shape beautifully when baked
- A true heritage recipe from a legendary American cook
What Makes These Sugar Cookies Special?
Unlike modern sugar cookies that rely heavily on vanilla and icing, Edna Lewis’ version focuses on texture and restraint. The dough is rolled thin, handled minimally, and topped with crushed sugar cubes for sparkle and crunch. The result is a cookie that’s crisp, elegant, and perfectly suited to holiday traditions—or any time you want a classic, no-fuss bake.
Baking Tips
- Chill the dough thoroughly to keep cookies sharp and easy to cut.
- Roll the dough thin—about the thickness of a coin.
- Work quickly to prevent the dough from warming.
- Cut cookies close together to avoid rerolling scraps.
- Watch closely while baking—these cookies should stay pale.
Frequently Asked Questions
Why shouldn’t I reroll the scraps?
Rerolling toughens the dough and affects texture. Baking the scraps separately keeps the main cookies delicate.
Can I decorate with icing instead?
Yes, but these cookies are traditionally finished with sugar alone. If icing, keep it light.
What kind of sugar works best for topping?
Crushed sugar cubes give sparkle and crunch, but coarse sanding sugar can be substituted.
Can I make the dough ahead?
Absolutely. The dough can be refrigerated overnight or frozen for later use.
Are these soft or crisp cookies?
They’re meant to be crisp and light, not soft or chewy.
How to Store
Store cooled cookies in a clean, dry tin or airtight container at room temperature for up to 1 week.
How to Freeze
Freeze the dough tightly wrapped for up to 2 months. Thaw in the refrigerator before rolling and baking.
Ingredients
- ½ cup (1 stick) unsalted butter
- ¾ cup superfine sugar
- 2 medium eggs
- 2 cups unbleached all-purpose flour
- ½ tsp ground ginger
- ½ tsp single-acting baking powder
- 1 Tbsp cream
- ½ cup crushed sugar cubes, for decorating
How to Make Edna Lewis’ Special Sugar Cookies for Decorating
- Cream the base: Beat butter, sugar, and eggs together until well blended.
- Add dry ingredients: Sift flour with ginger and baking powder. Add to batter.
- Finish dough: Add cream and mix thoroughly.
- Chill: Spoon dough onto a plate, spread evenly, and chill for 45 minutes in the freezer or overnight in the refrigerator. Chill your rolling board if possible.
- Work in batches: Remove one-third of the dough, keeping the rest cold.
- Roll thinly: On a floured surface, roll dough to about the thickness of a quarter.
- Cut cookies: Use 1½–2-inch cookie cutters, cutting close together. Do not reroll scraps.
- Transfer cookies to an ungreased baking sheet using a spatula.
- Decorate: Sprinkle tops with crushed sugar cubes.
- Bake in a 400°F (200°C) oven for 8–10 minutes, until pale brown.
- Cool on a wire rack before storing.
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