Growing up, my mom made the BEST cookies. How can you go wrong with that much sugar? I have vivid memories of eating the dough, eating “naked” (unfrosted) cookies outside, and gorging on frosted cookies as long as they lasted. For some reason my mom only made these cookies around Halloween and Valentines. I’m really not sure why. But they are some of my fondest memories. Go figure – FOOD wins the memory contest ALWAYS. HA!

So of COURSE when T requested a princess party (HERE for cakes, HERE for festivities), there HAD to be Princess cookies.

I mentioned that I would eat these cookies plain – my sister and I still do that to this day. My mom also uses a butter cream for her cookies, and that is YUM as well. Lately, I’ve been on a royal icing kick. I’m a recent convert to the royal icing techniques and I find it easier to work with and I can add more details. Unlike butter cream (that shows EVERY little mark) royal icing is very forgiving and sets smooth. However, my personal favorite to sit and eat is definitely plain or butter cream frosting.

To get the the “line” down the middle of the cookie, we did one half of the cookie, set the large white sprinkles, (doesn’t matter if you start with the top or bottom) and waited for it to dry. We filled in the rest of the cookie once the bottom was semi-set. Finally, when it was about 98% set, we added the colored crown jewels (with different colors of royal icing) at the top. It was lovely and quite the process. My lovely friend, Toinette, and I hung out at her house making cookies and snuggling her baby. I think we did 60+ cookies? Yikes. It was an almost-all-day adventure.

It was a fun party and T loved it. I loved all the princess-ey details that went into it, and you can bet I was sneaking these sugar cookies throughout the entire party. They really are one (of my many) food weaknesses.