Yes, you read it right, SUGAR cookies! At weelicious I try to create and promote recipes without refined sugar, but when the holidays and other special occasions roll around, all bets are off! It’s time to pull out my holiday favorites like homemade Graham Crackers, Soft and Sweet Molasses, Chocolate Orange Snaps and Gingerbread cookies. 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, Chloe 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. Watching the precision and dedication with which they applied themselves adorning the cookies with icing and sprinkles was precious. After we were finished decorating, the family sat around and munched on the kids’s gorgeous creations (even the ones covered with pounds of icing and sprinkles). They were so proud and we had a great time spreading our own sweet holiday cheer.
Good luck I froze a few dozen so we can save a few for Santa!
If you make sugar cookies with your family make sure to post a picture on Instagram and tag @Weelicious so I can see your creations!
- Sift the flour, baking powder and salt into a bowl.
- In a separate bowl using electric beaters or in a standing mixer,
- cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
- Add the egg and vanilla to the butter mixture and beat until incorporated.
- Turn the speed to low and slowly add the flour mixture until the dough comes together.
- Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
- Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
- Once chilled, preheat oven to 325 degrees.
- Let dough sit for about 10 minutes or until soft enough to roll out.
- Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.
- Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).
- Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).
- Bake for 10-15 minutes rotating halfway through until edges turn golden.
- Cool cookies on a rack.
- Combine the ingredients in a bowl.
- Use to decorate the cookies.