Happy Monday! It’s been quiet around here lately with everything going on for the holidays. Between Christmas, New Years, and my quick trip down to Dallas to see my Dad, my days have been booked completely. While of course during that time I did plenty of cooking and even more eating! I couldn’t always manage to get pictures of everything, and if you didn’t take a picture, did you really make it?
Now while I know the holidays are technically over, despite my liking. I think it’s never a bad time to do seasonal baking. Sugar cookies are by far my favorite thing to bake for any celebration, just because you can make them so festive with all the different shapes, different frosting colors, and of course a plethora of sprinkles.
Now typically I use what ever sugar cookie recipe pops up first, but recently I tried a new recipe and it was phenomenal, the dough comes together in under 10 minutes and requires no chilling. That’s nice for those of us that just can’t wait to bake our cookies. Since it is still winter here despite our unusual 50 degree temps, I figured I would make winter themed cookies, with Christmas trees, candy canes and stars, and of course blue sprinkles.
Oh and an even better secret, turn up the notch on your typical powdered sugar and milk glaze by adding in some light corn syrup, it doesn’t change the flavor much but it make it much thicker, so instead of your glaze running all over the place, it will stay nicely in it’s place.
Start by preheating your oven to 350 degrees F, line a cookie sheet with parchment paper or a silicone baking mat, set aside. In the bowl of a stand mixing combine the sugar and butter, cream until smooth, about 3-4 minutes. Than add in the eggs, vanilla and almond extract, blend again until smooth. In a separate mixing bowl combine the flour, salt, and baking powder, whisk to combine.
Slowly add the dry ingredients into the stand mixer, continue adding until the dough has become to thick for the mixer. At this point remove the dough form the stand mixer and place on a clean surface. Incorporate the rest of the flour by hand, until all the dry ingredients are gone and the dough is smooth. Divide the dough into two pieces, working with one ball at a time roll the dough out until it is about 1/4″ thick, I like my cookies to be on the thicker side.
Using cookie cutters cut out shapes in the dough, place them on the prepared cookie sheet and bake for 6-8 minutes until the cookies are slightly golden brown and still soft but not gooey. I like to bake my cookies in batches, using two cookie sheets, while one pan is in the oven baking I cut out more cookies and place them on the other prepared cookie sheet. Once one pan is done baking I switch them out and continue this process.
Once all the dough is used and all your cookies are bakes, allow them to cool on a cooling rack until completely cool. You don’t want to frost them while they are still warm. Now get creative and decorate your cookies with different colors of frosting and sprinkles!
- 1 cup Unsalted Butter
- 1 cup Sugar
- 2 tsp Vanilla extract
- 1 tsp Almond extract
- 1 egg
- 1/4 tsp salt
- 2 3/4 cup Flour
- 2 tsp Baking powder
- Preheat your oven to 350 degrees F, line a cookie sheet with baking mat or parchment paper, set aside,
- In the bowl of your stand mixer combine the butter and sugar, cream together until smooth, 3-4 minutes. Add in the vanilla extract, almond extract and the eggs, beat until combined.
- In a separate mixing bowl combine the flour, salt and baking powder, stir to combine. Slowly add the dry mix into the stand mixer. If the dough becomes to thick for the mixer, remove the dough from the mixer and finish incorporating the flour by hand.
- Once all the ingredients have been incorporated, divide into 2 manageable pieces, set one aside. Roll the dough out until its about 1/4", you'll want them to be a little thicker. Use cookie cutters to cut out the shapes you want, place them on the prepared baking sheet and bake 6-8 minutes, until the cookies are slightly golden and are soft but are hard enough to move.
- Bake the cookies in batches, until all of the dough is gone. Allow to cookies to cool on a cooling rack before frosting.