Skip to main content

Frosted Sugar Cookies

Tis the season to be baking!

Last night I performed as the Ghost of Christmas Past in City Theater’s production of A Christmas Carol: The Musical. It is December, it’s raining outside; I am in the mood for holiday baking. 

Frosted and rolled out sugar cookies do require a bit of planning, and lots of pottering about in the kitchen; perfect for a relaxing Sunday. The work is easy and fun, and the ingredients are absolutely pantry and fridge staples. The only special tools you’ll need are cookie cutters and a piping or ziplock bag. If you hate the idea of eating raw egg whites, they sell pasteurized egg whites and meringue powder; you will need 3 ounces of egg whites for this recipe.

These cookies are beautiful to look at but even more fun to eat; sweet, buttery and wonderfully vanilla, they pair perfectly with a big mug of hot chocolate or mocha latte. Enjoy

1 cup of softened butter
1 cup sugar
1 large egg
1/4 cup milk
1 teaspoon vanilla bean paste
3 cups all-purpose flour
1/2 teaspoon baking powder
3 egg whites
1 teaspoon vanilla extract
4 cups confectioners sugar
Food coloring, if desired

Combine butter ad sugar in a bowl and beat until light and airy. Add in the milk, egg and vanilla ad beat until creamy. Add in the flour and baking powder and beat until fully incorporated. Cover and refrigerate for an hour or until firm.

Preheat the oven to 375 degrees F. 

Roll out cookie dough on a lightly floured surface to and 1/8 inch thickness. Cut with your desired 2 inch cookie cutters. Place one inch apart on uncreased cookie sheets. Bake for 5 to 7 minutes, until the edges begin to brown. Cool completely.

Meanwhile, in a large bowl add the egg whites and food coloring; beat on high speed until frothy. Add the confectioners sugar in gradually and mix on low until the sugar in incorporated and the mixture is shiny. Beat on high speed until the mixture forms stiff glossy peaks, about 5 to 7 minutes. Add food coloring and beat in, if using. Transfer to an icing bag fitted with your desired tip and pipe onto your cookies. 



Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al