Cut-out Sugar cookies

Day 1 of the Holiday Sugar Cookie Series

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Every year for christmas, my friends and I get together for a secret santa. Every year, I want to decorate sugar cookies for the first time, but I never really knew how. It all came together when I became the host of the exchange last year. It didn’t help that Ree over at the Pioneer Woman hosted this amazing looking cookie decorating session. I was sold.

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It took some research and some more research. Crafty ideas don’t come very naturally to me and decorating cookies definitely errs on the side of the artistic side of cooking but Ree’s pictures had me sold. These cookies were decorated with a flood frosting. I referenced Sweet Adventures of Sugarbelle a lot throughout my decorating process and she has some amazing cookies so I definitely recommend checking her site out.

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I’m starting this series with a sugar cookie, followed by a royal frosting then ending with some tips and techniques that I picked up throughout this process. I did, however want to get you started on the right foot — according to Sugarbelle, flood frosting sugar cookies work the best when you make the cookies a day ahead. This gives them a chance to dry out just a tad bit and let the oils reabsorb into the cookies. Go ahead and make these cookies tonight or tomorrow, then you’ll get a chance to make the frosting and follow along my posts throughout the next few days!

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These sugar cookies don’t deviate too far away from your regular sugar cookie recipe. They involve creaming together butter and confectioner’s sugar, adding an egg and a flavoring, then finishing off with flour, salt, and baking powder. I personally love the flavor of vanilla so thats what I went with but the original author proposed almond extract. One nifty trick is the use of confectioner’s sugar for dusting a work surface instead of flour, which really preventing my cookies from becoming over worked.

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Cut-out Sugar Cookies

Originally from: Sweet Adventures of Sugarbelle

Ingredients

  • 2 sticks of unsalted butter
  • 1 1/2 cups confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring (I used vanilla)
  • 2 1/2-2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ts. salt

Directions

  1. Cream together softened butter and confectioner’s sugar. Add the egg and flavoring. Mix until well combined
  2. Add 2 1/2 cups flour, baking powder, and salt to the mixture. If the dough is no longer sticky and can come together as a ball then it is ready. If it is still too sticky, add another 1/4 cup of flour.
  3. Roll out on parchment to about 1/4 an inch thick, use confectioner’s sugar for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes.

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