I will be the FIRST to say I am not the most amazingly crafty person out there. I do try my best and wish that I could make the perfect little desserts and candies worthy of being sold in the most prestige bakeries across the country. Unfortunately I am not that good, but I would have to say that I did a pretty darn fantastic job on my V-day dessert this year.
My husband has been begging me for some sugar cookies. Week after week I kept telling him that I would get them made….. sometime. It’s not like they are the hardest cookies to make. The decorating part on the other hand is a serious challenge for me! Not to mention my kitchen looks like a tornado hit a paint factory every time I have to whip up the icing in multiple colors.
I decided since my hubby works SO hard slaving away all day to provide for our family that maybe, just maybe, he deserved his favorite cookie. So I got to work on the dough. Easy peasy! Done within 20 minutes and into the fridge to chill. After they were finished chilling I rolled the dough out and cut those little cookies out. Again done within 20 min. Once they were finished baking the hard and ridiculously messy part began. Icing… I wish I had gotten a picture to document the perfect disaster that my kitchen was. Probably better that I didn’t, we really don’t need to keep that failure on the books!
Somehow, someway I got these beauties decorated. Within 2 hours I was finished….. yes, it took me 2 hours!
Sugar Cookies: Inspired by Alton Brown
- 3 C all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 C unsalted butter, softened
- 1 C sugar
- 1 egg beaten
- 1 tbls milk
- 1 tsp vanilla (Not in Alton’s recipe, I prefer for taste)
- powdered sugar (for rolling out dough)
- In a medium bowl sift together the dry ingredients. Set aside.
- In the bowl of an electric mixer, beat butter and sugar until well combined.
- Beat in the milk, egg, and vanilla until combined.
- Turn mixer to low speed. Gradually add in the flour mixture until the dough pulls away from sides of bowl.
- Separate dough into two equal parts. Wrap in plastic wrap. Refrigerate for at least 2 hours.
- Once chilled. Preheat oven to 375 degrees.
- Roll out dough on a powdered sugar covered surface to about ¼ inch thick. Do this quickly to keep the dough cold so it won’t stick, and it maintains is shape.
- Cut into desired shape. Bake for 7-9 minutes, or until bottoms are just beginning to brown. Do not overbake. Rotate cookie sheet halfway through baking.
- Immediately remove from cookie sheet to cooling rack.
Soft Vanilla Frosting: Inspired by Cooking Classy
- 1/3 cup salted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 1/2 – 3 Tbsp half-and-half (I just use milk)
- food coloring, optional
- In an electric mixer beat butter until smooth
- Turn mixer to low speed, gradually add powdered sugar.
- Add in the vanilla extract and half of the milk.
- If adding food coloring do so before adding remainder of milk.
- Add remainder of milk. Until desired consistency.
*If wanting to ship and keep pretty designs, add more milk. If wanted just to eat add less milk for creamier texture.
Have you ever heard about the GENIUS idea of meal swapping’? It is probably the most amazing thing for busy mommas who don’t have time to make dinner every single night. Read about it HERE.