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Sugar Cookies

December 17, 2009

Yes, you read it right, sugar cookies! At weelicious we try to create and promote recipes without refined sugar, but when the holidays and other special occasions roll around, I ease off some of my restrictions and pull out this favorite. After all, decorating sugar cookies with kids is just about as much fun as you can have in the kitchen and this version is really easy to make and even yummier to eat.

Last week I whipped out this recipe for Kenya and I and we had a blast cutting out the sugar cookies into all kinds of festive shapes. But it wasn't until after they finished baking and had cooled that the real fun began. You should have seen Kenya's eyes when I pulled out all the different colored sprinkles and other decorations. He's not even 3 years old yet, but watching the precision and dedication with which he applied himself to adorning the cookies with icing and sprinkles was precious. After we were finished decorating, the family sat around and munched on Kenya's gorgeous creation (even the ones covered with pounds of icing and sprinkles). He was so proud and we had a great time spreading our own sweet holiday cheer.

Now, no more sugar till next year (fingers crossed)!

Icing

1 Cup Confectioners (Powdered) Sugar
1-2 Tbsp Milk

1. Combine the ingredients in a bowl.
2. Use to decorate the cookies.

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Sugar Cookies  (Makes about 1 Dozen Large Cookies)

  • Prep Time:5 minutes,
  • Cook Time: 10 minutes,
  • Total Time: 1 minutes,

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla

Preparation

  1. 1. Sift the flour, baking powder and salt into a bowl.
  2. 2. In a separate bowl using electric beaters or in a standing mixer,
  3. cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
  4. 3. Add the egg and vanilla to the butter mixture and beat until incorporated.
  5. 4. Turn the speed to low and slowly add the flour mixture until the dough comes together.
  6. 5. Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
  7. 6. Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
  8. 7. Once chilled, preheat oven to 325 degrees.
  9. 8. Let dough sit for about 10 minutes or until soft enough to roll out.
  10. 9. Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.
  11. 10. Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).
  12. 11. Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).
  13. 12. Bake for 10-15 minutes rotating halfway through until edges turn golden.
  14. 13. Cool cookies on a rack.
  15. 14. Ice and serve.
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Comments






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    January 10, 2013 at 2:37 pm

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    December 5, 2011 at 7:46 am

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    WOW, spam is just everywhere. It’s terrible. Anyway, I would like to know also if this icing gets hard? I always get soggy icing and you can’t store them together. Or they are only firm to the touch but can smear easy. Any tips?

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  10. Karen

    October 9, 2011 at 7:37 pm

    Reply

    I wonder how they would turn out if I used coconut sugar instead….

  11. Jessica

    January 28, 2011 at 4:34 pm

    Reply

    Does the icing get hard after you put it? Can it be stored to eat later or once iced, it needs to be served then?



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