Salam My wonderful readers!
Recently I baked sugar cookies with my kids and it was a successful fun activity!
errrr….let’s not discuss the MESS there was afterwards. But, there were happy faces and stomach full of sugarry treats!
What else makes life better and more meaningful? A spotless kitchen or happy heart/happy kids? ??
These chunky, soft on the inside and crisp on the outisde cookies were hard to keep away from tiny hands after they came out of the oven. The house smelled heavenly too.
After cooling them off we took out home made Royal Icung bags and went crazy with the decoration. I let my 7 year old do the base layer and I helped with the piping designs.
My other two got involved in slapping on some icing on a few cookies too but, all of it ended up in their mouths and shirts. ??
My kids and I enjoy baking together. I love seeing their curiosity in rolling, cuttin and decorating the cookies.
It is so much fun that I am officially announcing COOKIE DECORATING our favourite family time together!
I have posted the recipe and Intructions below along with TIPS.
Hope you try it too!
Basic Sugar Cookies
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
200g / 7oz / 1 cup White Sugar / Superfine Sugar
1 Large Egg, lightly beaten
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
In an electric mixer or using a hand mixer, Cream together the butter, sugar and any flavorings you’re using. Beat until creamy in texture.
• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during
baking, losing their shape.
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
• Knead into a ball and divide into 2 or 3 pieces.
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
• Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and
then it’s also been rolled out while still soft making it easier and quicker.
• Once chilled, peel off parchment and place dough on a lightly floured surface.
• Cut out shapes with cookie cutters or a sharp knife.
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
• Re-roll scraps and follow the above process until all scraps are used up.
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.
Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.
Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.
• Leave to cool on cooling racks.
• Once completely cooled, decorate as desired.
Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated
cookies can last up to a month.
(I used an EggFree icing recipe. I really don’t like the idea of consuming raw eggs)
Recipe taken from AllRecipes
- 1 cup confectioners’ sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.