I have started my Christmas baking and last week I made some hot mexican chocolate sandwich cookies for my husband’s office party. Next in line are the sugar cookies. The recipe I posted last year was good but crispy cookies. Click here for the recipe.
This year I decided to try the soft version which turned out crumbly and super soft.
I decorated the cookies with homemade colored sugar.
It is pretty simple. Mix granulated sugar with few drops of food color liquid. Viola!
For royal icing. Click here for the recipe.
The recipe below was adapted from The Smart Cookie Cook.
The recipe below yields 40 cookies(depends on the size of the cookie cutter)
- All purpose flour – 2+1/4 cup
- Baking powder – 2 + 1/4 tsp
- Salt – 1/4 tsp
- Unsalted Butter – 3/4 cup butter (1 and a half stick) at room temperature
- Sugar – 3/4 cup +2 tbsps
- Egg – 1+ 1/2 an egg
- Vanilla extract – 2 tsp
- Almond extract – 2 tsp
- Colored sugar – use as required to decorate cookies
- Mix flour, baking powder and salt in a bowl.
- Beat butter and sugar together using a mixer until light and fluffy.
- Add egg and mix till combined.
- Add vanilla and almond extract. Mix well.
- Add the flour mixture in small batches and mix till well combined.
- Wrap the dough in plastic wrap and refrigerate for an hour.
- Preheat oven to 350F.
- Line baking sheet with parchment paper.
- Roll dough between two sheets of wax paper using a rolling-pin. Or follow your own method of rolling out the dough.
- Use cookie cutters to cut the cookies and place it on the baking sheet.
- Decorate with colored sugar.
- Bake for 8 minutes.
- Remove cookies from the oven and let the cookies rest on the baking sheet for a minute.
- Remove onto a wire rack to cool completely.
I am sending this post to the following events :