Clear your kitchen counter and spend a memorable time with your kids, making these succulent, eye catching sugar cookies. Not only will you enjoy their yummy flavor, but you'll also have the chance to innovate and put on display your natural baking and pastry talents. With pastry chef tools and equipments, you'll have fun cutting cookie dough into different shapes-like, piping decorative icing glaze onto cookies, and dressing them up with colorful candy sprinkles. Although it might sound like a lot to do, it is absolutely worth trying. To bake these lovely cookies, you need:Ingredients:
Cookie Dough:
- 2 Cups of all-purpose-flour (unbleached flour).
- 3/4 Cup of unsalted butter (room temperature).
- 3/4 Cup of granulated sugar.
- 1 large egg.
- 2 tsp of pure vanilla extract.
- 1/4 tsp of salt.
- 1/2 Cup of confectioners sugar.
- few drops of pure vanilla extract.
- few drops of food coloring (choose the color you prefer).
- 1 tbs of half and half (you may use regular milk) + few drops if needed to maintain consistency you prefer.
- Candy sprinkles for garnish.
- Cookie cutters (use shapes you prefer)
- Rolling pin.
- Pastry chef piping bag.
- Heat oven to 325 F. Line cookie baking sheet with parchment paper and set aside.
- In a large bowl of an electric mixer, beat 3/4 cup of unsalted butter, 3/4 cup of granulated sugar, and 1/4 tsp of salt till light and creamy.
- Add in 1 large egg and 2 tsp of pure vanilla extract. Beat in thoroughly till well combined.
- Mix in 2 cups of all purpose flour. Beat till well incorporated. Typically, the cookie dough should be sticky, yet stiff enough to work with.
- Gather dough, cover, and refrigerate for 1 hour, or put in freezer for about 1/2 hour.
- Flour a clean surface and roll out cookie dough to 1/4 inch thick, using rolling pin. Cut dough into shapes using cookie cutters, place cookie dough on a baking sheet, and bake for about 15 minutes or less. Cookies should be slightly golden on bottom, yet a bit pale on top. Let cool completely before decorating.
- To make sugar glaze, whisk 1/2 cup of confectioners sugar, few drops of pure vanilla extract, few drops of food coloring, 1 tbsp of half and half till well combined. The sugar glaze should not have any lumps within.
- Fill pasty chef piping bag with sugar glaze. To decorate cookies:
- Outline cookie edges with sugar glaze.
- Flood inner part of cookie with more sugar icing. Carefully use back of a spoon to smooth the icing.
- Garnish with colorful candy sprinkles, melted chocolate or any decoration of your choice.
