Everyone can show someone love on Valentine's Day and so I'm giving you this post a week early so you can try this fun cookie with an artistic twist!
Today's recipe is a joint effort between me and my grands aged between 5 and 9.
I baked the cookies ahead of time and outlined them and then tucked them into the freezer until we had time to decorate.
The recipe for the cookies is fairly straight forward and I enjoyed them baked simple and plain.
This recipe is large, making about 10 dozen cookies so if you not wanting such a big batch, go ahead and make half a recipe.
- 2 cups unsalted butter (room temperature)
- 2 cups icing sugar / powdered sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla bean paste or use three teaspoons vanilla extract
- 5 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cream of tartar
- 2 teaspoons salt
- Cream together butter and sugars until light and fluffy.
- Add eggs and vanilla bean paste.
- Stir together the dry ingredients and stir into the batter until combined.
- Preheat oven to 400. F.
- Divide dough into four pieces so that it is easier to manage.
- Roll dough out on a floured surface and cut with cookie cutters of your preference. Same size cookies should be on a cookie sheet.
- Bake for about 9 minutes but watch carefully as they will go from white to brown quickly once they reach that baked point. They should be lightly brown underneath and the edges should be starting to color. Under baked sugar cookies are as bad as overbaked.
- Cool on a wire rack.
- Fill the pan again after it has cooled.
Spreadable Royal Icing
To make the icing for these cookies, you will want icing that holds it shape for the piping. When you have finished piping all the cookies, add a bit more warm water to the icing for the next step when you will want the icing to puddle inside the dried piped area.
- 2 tablespoons meringue powder
- 4 cups powdered sugar
- 2 tablespoons corn syrup
- warm water to make icing the right consistency (start with a few tablespoons and add teaspoons after that)
- food coloring
- Combine all icing ingredients in a large bowl and beat with a hand mixer for a few minutes until the icing holds it shape but is smooth and glossy. Keep the container covered at all times while you are not using it. It can stay on the counter covered a few days while you complete your decorating.
- Add icing to a piping bag with a small round tip for outlining cookies.
- After all the cookies have been outlined, add additional warm water to make an icing that will puddle and be easily spread out. Divide the icing into small containers with lids or use plastic wrap. Add color as desired.
Now is where you can use your imagination and just have fun. Only decorate one cookie at a time as the icing will start to harden quickly and you will not be able to drag the dots into a design.
Fill the outlined area with icing, using the back of a small spoon to spread it out.
Using a piping bag with a very small tip or hole, squeeze dots of icing and then take a toothpick to pull the dots into a design.
Each cookie is unique and a masterpiece waiting to happen.
Once the cookies are finished. Allow to dry for a few hours before stacking into freezer bags.
Enjoy your cookie baking! I hope this inspires you to pull out your baking sheets and gather a few friends to create some beautiful cookies together!
Share your cookies on Instagram and add #mennonitegirlscancook