‘Tis the season of baking! I don’t know about you, but as a kid, when Dec. 1 hit, it meant that some serious kitchen chaos was about to occur. In all of her circles, my mom is known for her mad cookie skills; ask anyone in our family what their favorite type is and they’ll quickly prioritize and list their top picks. (Mine? Chocolate crackle cookies and date-filled oatmeal rounds.)
Since most of the holiday parties that I’ll be lugging platters of cookies to are still a few weeks away, I’m starting the cookie bonanza by baking up a few dozen sugar cut-out cookies, which freeze really well, and will last well beyond Christmas Day. Below, I’ve included my recipe, along with a few tips on the world’s easiest sugar cookie faux frosting. (Seriously; it makes cute cookies a cinch!)
Sugar Cut-Out Cookies Recipe
Makes approximately 1.5 dozen cookies, depending on cookie cutter size
- 2 cups unbleached all-purpose flour
- 2/3 cup of butter, softened
- 1 cup granulated sugar
- 1 tsp baking power
- 1 tsp. vanilla
- 1 tbsp. milk
- 1/4 tsp salt
- 1 egg
- 1 bag Wilton “white chocolate” melting chips
- 3 drops of green food coloring
Make the Dough
Start by heating the oven to 350 degrees. In a large bowl, beat the butter on medium speed until it appears fully whipped. Add sugar and continue beating. Then, add vanilla, milk and egg and beat until combined. In a separate bowl, mix together flour, baking powder and salt; slowly add this to the wet mixture until combined.
Cut Out the Cookies
Separate dough into even parts and refrigerate for 20 – 30 minutes, or until easy to handle. Roll out dough using rolling pin on a lightly floured surface. (Add additional flour to dough surface, if needed.) Use cookie cutter to cut 1/4-inch thick cut-outs. Bake for approximately 15 minutes (rotate pan half-way through baking time) and remove just before edges brown. Once cookies have cooled completely, freeze until needed.
Remove cookies from freezer and let warm to room temperature. In a small bowl, heat half a bag of Wilton “White Chocolate” melting chips according to instructions on bag. (I melt and use half-bag at a time to avoid the chocolate hardening while I’m “frosting” cookies.) When fully melted, add three drops of green food coloring for a mint-green color. Using a butter knife, spoon or cheese spreader (totally depends on your “artistic” preference), plop roughly a tablespoon of the melted chocolate onto cookie top and spread to cover. The chocolate will harden far more quickly than frosting, so to avoid weird drying lines, spread it quickly and sit on foil or parchment paper to dry. Add sprinkles, if desired (and who doesn’t desire sprinkles?).