Brandied Sugar Cookies with Sparkling Glaze

Brandied Sugar Cookies with Sparkling Glaze

The Brandied Sugar Cookies gets a glamorous holiday makeover with a splash of brandy and drizzles of sparkling glaze. With a yield of approximately four dozen, this recipe ensures that there will be plenty of extras to share.

Brandied Sugar Cookies with Sparkling Glaze
Makes approximately 48
  • 1 cup butter, softened
  • 1¼ cups granulated sugar
  • 2 tablespoons brandy
  • 2 large eggs
  • 3¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Royal Icing Glaze (recipe follows)
  • White sparkling sugar sprinkles
  1. In a large bowl, beat butter, sugar, and brandy with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition.
  2. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined.
  3. Shape dough into 2 large discs, and wrap in heavy-duty plastic wrap. Refrigerate for at least 2 hours and up to 2 days.
  4. Preheat oven to 350°. Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out 1 disc to ¼-inch thickness. Using a 3-inch round cutter, cut dough; place on prepared pans, rerolling scraps as necessary. Repeat with remaining disc.
  6. Bake until edges of cookies are very lightly browned, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  7. Drizzle Royal Icing Glaze over cookies, and immediately sprinkle with sparkling sugar; let stand until icing is firm. Store cookies in airtight containers for up to 5 days.

Royal Icing Glaze
Makes approximately 4 cups
  • 2 tablespoons meringue powder
  • 6 tablespoons water
  • 2 cups confectioners’ sugar
  1. In a large bowl, beat meringue powder and 6 tablespoons water with a mixer at medium speed until foamy. Gradually add confectioners’ sugar, beating until soft peaks form. Thin with additional water, 1 teaspoon at a time, if needed, to reach desired consistency.

Find more delectable recipes for holiday entertaining in our November/December 2018 issue, available on newsstands and at

Previous articleMiniature White Chocolate Cheesecakes with White Chocolate–Dipped Cherries
Next articleNoël en Provence


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.