Pretty Sugar Cookies.

Hello everyone!

Welcome back to Lottiecakes!

November is my nephews 1st birthday so of course my sister and I are getting a little carried away with the planning! We call him our little Honey Bee so he is having a “First BeeDay” Party! As we were planning, I started thinking about what we were going to do for party favors… so we decided on decorative sugar cookies! They are a perfect little sweet treat for all of our guests to take away with them! Although I may need a little practice!

It may be kind of surprising to know that I have actually never made sugar cookies.. even though it is just so simple. There is no better time to start than now! I didn’t want to start with anything too complicated so I decided upon a simple crinkle circle cookie with the toothpick drag method of icing!

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Ingredients:

Cookie:

– 3 1/2 cups – all purpose flour

– 1 1/4 – cup sugar

– 2 sticks – room temperature butter

– 1 – medium egg

– 1 1/2 tsp – baking powder

– 1 tsp – salt

– 1 tsp – pure vanilla extract.

Cookie frosting/ Glaze:

– 1 cup – powdered sugar

– 4 tspn – water

Method:

Cookie:

– Cream together the butter and sugar until it has a smooth, fluffy texture. Slowly add in the egg and vanilla extract until it is completely combined.

– In a separate bowl, mix together the flour, salt and baking powder.

– with the mixer on a medium speed, slowly add the dry ingredients to the wet ingredients. Continue to combine until the mixture is thick but spreadable and still moist. I usually still have about a half to a full cup of the dry mixture left over when I have achieved the correct consistency… and that is completely okay!

– Wrap the mixture in plastic wrap and refrigerate for approximately an hour, or until the dough is cold.

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– When the dough is cold, cut it in half (this makes it easier to handle) and roll it out on parchment paper until it is 1/4″ thick. Don’t roll it out on extra flour as this can affect the consistency!

– Cut into your desired shape and place on parchment paper on a baking tray.

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– Bake for 8-10 minutes, or until the bottom just begins to brown. Keep an eye on them as they can burn very quickly!

– Allow to cool before decorating.

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Cookie frosting/ Glaze:

– Slowly add water to the powdered sugar and whisk.

– You can always make it thicker by adding more powdered sugar and thinner by adding more water.

– Test it on a cookie to make sure that it covers but does not run… simple as that!

– You can divide the mixture and add food coloring if you want multiple colors of icing.

– Add the icing to a piping bag with a small tip. You can always use a sealed ziplock bag with a small hole cut in the corner if you don’t have piping bags!

– Pipe a circle around the edge of the cookie and then fill the inside. This creates a border so that you don’t loose your icing off the side of the cookie.

– To create my toothpick drag method, pipe on a few lines of a different colored icing across your white icing. Simply drag a toothpick through the icing, alternating the direction. Mine are a little messy but practice definitely makes perfect!

I managed to make about 18 cookies and only used half of the dough so this recipe definitely makes a lot. I love to make a dough or mixture in bulk and then just freeze it so that it is ready for a spontaneous bake session!

They are cute and delicious! They make  perfect snacks, gifts, treats… the options are endless!

I really like how foodandwine.com got creative with their sugars cookies at http://www.foodandwine.com/slideshows/christmas-cookie-gift-tags and used cookies as edible gift tags!! It is such a fun and yummy way to personalize a gift!

Thanks for visiting!

– Charlotte.

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