Cookie Week: Sugar Cookies

Cookie Week: Sugar Cookies

This might be my favorite post in my favorite week. Favorite. Cookies are my achilles heel. I can’t ever turn one down. To say the least, I was excited for Ceri and I to have this time together with our daughters making treats for the holidays. And, hell, if I end up having to eat some cookies then I’m here to take one for the team.

With all the bazillion holiday cookie recipes out there in the universe, we thought it was best to do a simple sugar cookie. I also found this great recipe that used whole wheat pastry flour and wasen’t too loaded with butter. As you can see, this wasn’t a baking competition yeilding perfect looking specimens of snowmen and stars. These are cookies made by kids, for families. It’s exactly how the holidays should look and feel–perfectly imperfect. I couldn’t love these cookies more.

Photos by Maya Visnyei

Sugar Cookies

3/4 cup cake flour, plus 2 tablespoons for
3/4 whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
dash of salt
4 tablespoons unsalted butter, softened
1/2 cup sugar
2 egg whites
1 teaspoon vanilla extract

Method

In a bowl, combine your flours, salt and baking powder and soda.

In a large bowl, beat butter and sugar until fluffy and then add vanilla and egg whites. Mix until blended. Slowly add flour mixture into the butter and sugar. When the ingredients are fully blended, roll dough into a ball and wrap with plastic wrap or waxed paper and then place in the refrigerator for at least 3 hours, or up to 24 hours.

Preheat oven to 350.

Remove dough from refrigerator and let it sit for a few minutes to come to room temperature. Coat a rolling pin as well as a clean surface with flour. Roll out dough  until it’s about 1/4 inch thick. Using a cookie cutter in the shape of your choice, cut cookies from dough. Rework scraps into a ball and cut out more cookies.

Place cookies on greased baking sheet and bake for 6 to 8 minutes. Allow cookies to cool on sheet for a few minutes and then transfer them to a cookie rack so they can completely cool.

As you can see, we didn’t have two rolling pins. The girls found it hysterical that they had to use a wine bottle. If only we could have corked it for the mommys.

Scarlett could have sat at the table all day cutting those things out.

I made a homemade frosting the girls used to decorate. We didn’t want any unnecessary food coloring (we already had a ton of candy), so I left it white.

Esme had fun eating the frosting off the mixer.

I crushed candy cane’s in the food processor and put out red hots and other holiday themed sweeties.

I’m pretty sure the girls weren’t fussed by the messy hands. It definitely wasn’t torture to have to lick them clean. It was just torture getting it off the floor. But, hey, who’s looking.

You might also like

Lunch

Turkey Pumpkin Chili

A few weeks ago we woke up on a Saturday and focused our eyes on a wild storm of snow in the sky. It was coming down fast and hard.

By Season

Summer lunch Week: Fried Egg Sandwich with Avocado Basil Spread

I have a small addiction to Pinterest. It’s nothing too serious like my celebrity gossip rag habit or my newly developed dependence to Instagram but, none the less, it’s there

Drinks

Milkshake

I live with an addict. Her name is Esme and her poison is sugar. “Mum, was I good today?” she’ll ask. If tell her she’s been good then she takes

4 Comments

  1. Andrea (questfordelish)
    December 16, 19:23 Reply
    My kids love to make these. We usually make them a couple of days for before Christmas so we can give some to santa and our guests.
  2. Joelle
    December 17, 06:41 Reply
    These look so yummy and fun for the kids to make! What kind of icing did you use?
  3. […] as a rolling pin. No need to buy lots of equipment of specialist equipment for baking – Laura at Sweet Potato Chronicles used empty wine bottles instead of rolling pins. (A full one obviously has more weight, but we […]

Leave a Reply

10 − three =