“TrailBlazers” Sugar Cookies

I’m here today with another Blazer-centric recipe for you all!


Okay, it’s not really Blazer-centric. But for my purposes it was. A soft pillowy sugar cookie topped with royal icing and Blazer doodles on top. I might have to go get one right now.

And I’m back. Yum.


These cookies are absolutely the easiest little guys to make. Mix together the dough, refrigerate it for an hour, roll it out, cut out your shapes and bake. You can top them with any kind of icing/frosting you want to. I went with royal icing because it gets really hard when it dries so it was easy for me to write on them.

Before you think I whipped out my sharpies and used those, let me tell you I didn’t. I have some edible markers made just for drawing decorations on cookies, cakes, etc. and I used those. Perfectly safe to eat, making these cookies more than just a pretty face.


These will be perfect for you to eat while you’re watching the game tonight. Put some ‘rip city’ doodles on top of your cookies and chow down while you cheer on the team. I passed Joel Freeland when I was driving around with these babies yesterday and if I hadn’t been in my car I definitely would have given him the “Freeland” cookie.


Here’s the recipe. The cookie recipe is mine and the royal icing comes from Alton Brown. That man knows what he’s talking about.

Happy baking!

“TrailBlazers” Sugar Cookies: 



  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

Royal Icing: 

  • 3 ounces pasteurized egg whites
  • 1 tsp. vanilla extract
  • 4 cups confectioners’ sugar


  1. In a large bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for at least 1 hour.
  2. Preheat oven to 400°F. Roll out dough onto a floured surface 1/4-1/2″ thick. Cut into shapes.
  3. Bake for 6-8 minutes. Let cool completely, then decorate.
  4. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.{I threw some in a piping bag, outlined my cookies and then added a little water to the icing to thin it out and “flooded” my cookies.}
  5. Once the icing has set use edible markers (or other frosting) to decorate.