You’re a Good Man, Charlie Brown Sugar Cookies

Katie Jones, Author

Since the musical, You’re a Good Man, Charlie Brown, is just around the corner, I decided to make some Charlie Brown themed sugar cookies. This sugar cookie recipe is perfect for decorating since it doesn’t spread. Not to mention, this cookie is also super chewy and soft with light, crisp edges. After trying some of these cookies, you’ll definitely be convinced to come see the upcoming musical.


Sugar Cookies

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 6 tablespoons butter/margarine
  • ⅓ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Royal Icing

  • 1 package (16 ounces) powdered sugar
  • ⅓ cup warm water (105 degrees to 115 degrees)
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla
  • ½ teaspoon cream of tartar
  • Yellow and black food coloring

Directions for the Sugar Cookies:

  1. Stir together flour, baking powder, and ¼ teaspoon salt in one bowl.
  2. Beat butter and shortening for 30 seconds in another bowl.
  3. Add sugar and beat till fluffy.
  4. Add egg, milk, and vanilla; beat well.
  5. Add dry ingredients to beaten mixture, beating till well combined.
  6. Cover and chill for at least 3 hours.
  7. Working with ½ of the dough at a time, on a lightly floured surface roll to ⅛ inch thickness.
  8. Cut into desired shapes. We will be using a circle cookie cutter.
  9. Place on a baking sheet, spreading the cookies at least an inch or two away from each other.
  10. Bake in a 375 degree oven for 8 minutes or till done.

Directions for the Royal Icing:

  1. Beat all ingredients except food coloring in a large bowl with an electric mixer on low speed until mixed.
  2. Beat on high speed 7 to 10 minutes or until very stiff.
  3. Divide and tint with food colors.


Directions for Assembling:

  1. Allow the cookies to cool for 15-20 minutes before icing the cookies.
  2. Place the black icing in a piping bag. Leave the yellow icing in the bowl.
  3. Follow the outline of your cookie with the black icing in the piping bag.
  4. After that is finished, you’re going to want to “flood” the yellow icing inside the area you outlined with black. To do so, add a little bit of water to your yellow icing and use a spoon to drip the icing into the center. Spread out with the bottom of the spoon until the cookie surface is covered completely.
  5. Allow the icing to set for 10 minutes and begin with the signature Charlie Brown shirt design.
  6. Use the black piping bag icing to make a zig zag pattern across the cookie.
  7. You’re finished!

One Bear’s Notes

  • The recipe calls for allowing the cookie dough to cool for at least 3 hours. I didn’t do so and my cookies turned out perfectly fine. I don’t think it’s a necessary step.
  • With the icing, I knew it was ready when stiff peaks formed. You want to continue mixing until you see a peak form after pulling the electric mixer out.
  • I think it’s necessary to outline the cookies with the more firm black icing to hold the flooded yellow icing.
  • I experimented a bit to get the perfect consistency to flood the icing. I used about a tablespoon of water to get the right texture.
  • I experimented with different sugar cookie recipes and so far, this is the best sugar cookie recipe I found for decorating.

Inspiration from the Better Homes and Garden New Cook Book