Friday, June 17, 2011

Candy and Cupcake Shaped Sugar Cookies

Adorably delicious.

I rarely feature sugar cookies on Baked Perfection. There are a few reasons behind that 1) there are many other cookies I would rather eat, and 2) they are extremely time consuming! That being said, I either really have to be in the mood to make them or really like the person I am making them for. This is a case of the latter. One of our close friends' daughter just turned one and of course I volunteered to do all the baking for the birthday party. I truly love these friends and their little girl so of course I was going to go the extra mile and make sugar cookies. I am not going to lie to you, if plan to make they, plan to do it when you have a lot of time. It definitely helps if you bake the cookies a day or two in advance to break up the time. I found the technique for the candies on a wonderful blog, Bake at 350. I am going to reference you to her blog for directions because she is very details and has great step by step photos. Everybody loved the cookies and they were completely worth the time and effort they took to make them. I would do it again in a heartbeat.

Classic Sugar Cookies
recipe from Baked Perfection

3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) softened butter
1 1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 almond extract
2 eggs

Mix together the flour, baking powder, and salt, set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of two hours or overnight.

Preheat oven to 400 degrees Fahrenheit. On a clean floured surface, roll out one disk of dough at a time to 1/4 inch thickness. Cut out shapes using cookie cutters. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks. Decorate as desired. Yield depends on size of cookie cutter.

Sugar Cookie Icing
recipe adapted from

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon Vanilla extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick add more milk, if too thin add more sugar.

Divide into separate bowls, and add food colorings to each to desired intensity. Decorate as desired.

No comments:

Post a Comment