Valentine’s day is near and we are feeling pretty festive and wanted to celebrate with some sort of dessert. We love sugar cookies they are really versatile for any occasion; whether it be a holiday, a birthday, shower, or wedding. You can always seem to decorate them to the festivity. While we always have baked sugar cookies from a young age, we never really took the time to decorate them, and have always been a little intimated by all the wonderful pictures we see online. But we put those fears aside and decided to just dive in and try our hand at creating some cookies that didn’t look like a toddler decorated them (not slathered in icing and random sprinkles). To our surprise they were pretty easy to do, and turned out really well for our first time. If you can make royal icing to a flood consistency and have a steady hand you too can make these.
Wilton’s Royal Icing recipe: here
Here’s a quick How to… Video for two of these designs!
Happy cookie decorating!
- 1 cup butter - creamed
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- ½ tsp baking powder
- Pre-heat oven to 350 degrees F. Prepare to large cooking trays with parchment paper, set aside.
- In a large stand alone mixer, cream butter and sugar until light and fluffy.
- Add egg and vanilla, mix until well combined.
- In a small bowl combine flour and baking powder and mix together.
- Slowly sift dry ingredients over the wet ingredients until all added in.
- Mix on low speed until all ingredients are combined and the dough starts to form a ball.
- Split batter in half and form into two 1 inch discs. Cover in saran wrap and place in fridge to chill for 20 minutes.
- One disc at a time, roll out on an evenly floured surface until the dough is about ⅛'' think. Dough at this this will still be chill, so rolling may take awhile.
- Cut into desired cookie shapes and place on parchment paper.
- Bake for 7 - 8 minutes and let cool for 30 minutes before piping icing on top.
- ***It is key to have dough as cold as possible while working with it to keep its cookie cutter shape while baking. So work one disc at a time while keeping the other in the fridge. If you have left over cookie dough from cutting shapes while others are baking, just place back in fridge in saran wrap.
- For icing we used the Wiltons Royal Icing Recipe linked above