I really love just being festive, and I know traditionally when decorating sugar cookies, or just cookies, you should use cookie icing, i.e. royal icing, so it helps it set, as well as having a neat, clean finish;however, I really do not like the taste of royal icing. This is also why I don't really ever use fondant, I just do not like the way it tastes. If I am going to bake something for someone to eat, I want it to taste amazing, I want them to enjoy it.
So with that said, I will sacrifice using royal icing and having a clean cookie, so it can taste amazing. I personally love store bought icing for sugar cookies, I love making my own icing for cakes and cupcakes, but the canned icing has a certain texture that I just adore on sugar cookies. Now, the cookies however, of course are homemade. :)
Here we are some photos and remember, I do know they are not the cleanest or prettiest cookie presentation, but damn were they tasty.
The dough after chilling for two hours.
Make sure to flour your surface really well before rolling out cookies.
I always start checking sugar cookies at 6 minutes, some bake very quickly, and depending upon how thick or thin you roll your dough baking times can vary.
Pumkins, cats, ghosts, and bats.
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After baking.
As stated above, this icing is my favorite for sugar cookies.
Decorated pumpkins
You could die the icing separate colors, but i wanted to keep it simple so I just used a white base for all the cookies, and then used sprinkles to add pops of color.
I used orange sprinkles for the pumpkins, black for the bats, purple for the cats, and left the ghosts a plain white. I was going to add eyes to the ghosts and cats, but it looked tacky, so I left them as they were.
And the finished bunch. Now onto the recipe!
This recipe is from Family Spice
However I didn't use powdered sugar to roll them out, I used flour, I also added a tablespoon of vanilla instant pudding mix to the flour mixture, and I added a teaspoon of vanilla extract when adding the eggs, to give it more of a vanilla flavor. Also do start checking at 6 minutes, 6 minutes was perfect for mine. I also lined my baking sheet with alluminum foil so the cookies didn't stick. Other than those changes I followed the recipe exact.
Ingredients:
- 3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup butter, unsalted, softened
- 1 cup granulated sugar
- 1 egg, large, lightly beaten
- 1 TBSP Milk
- 1 TBSP Powdered Sugar
Instructions:
- In a medium-sized bowl whisk together:
- 3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- Using a stand mixer, whisk until creamed (light yellow in color):
- 1 cup butter, unsalted , softened
- 1 cup granulated sugar
- Add to the butter mixture and whisk in:
- 1 egg, large , lightly beaten
- 1 TBS milk
- Put mixer on low speed, gradually add flour mixture, and beat until dough pulls away from the side of the bowl.
- Divide the dough in half, wrap in parchment paper and refrigerate for 2 hours.
- Preheat oven to 375ºF.
- Sprinkle surface where you will roll out the dough:
- 2 TBS powdered sugar
- Remove one wrapped pack of dough from the refrigerator at a time, sprinkle rolling pin with powdered sugar and roll out dough to 1/4-inch thick.
- Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 mins. to chill.
- Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment paper or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
- Let sit on baking sheet for 2 minutes after removal from oven and then move to a cooling rack.
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