Whew. It was a crazy weekend. A good weekend, but the kind that makes you long for Monday. Craving structure and routine. And sugar cookies. And being really sad that you made these last week and that there are no more in the house. Hmph.
I love a frosted sugar cookie pretty much more than any other kind of cookie out there. I usually use my sugar cookie recipe, but decided to branch out a bit and try something new. I am so glad that I did. This recipe comes from Bridget at Bake at 350. Her sugar cookie recipe is perfect for cut out cookies, the best part is that you do not need to chill it before hand! Huge. Really huge. Instead of having to chill the dough for hours before you can roll it out, you cut the cookie out and freeze them for a few minutes before you bake them off. I added a vanilla bean to my dough to make these super fancy, and they had the distinct vanilla flavor that I love and adore. Not to mention that vanilla bean specks are just plain sexy. I added a little almond glaze and some royal icing to decorate these and I love them.
3 cups flour
2 teaspoons baking powder
1 cup sugar
2 sticks cold butter
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 vanilla bean seeded
Cream together the sugar and cold butter. I know that usually I say room temperature butter, but trust me here, you want cold butter.
Add the egg, extracts, and vanilla bean seeds.
See the pretty black specks?
Add the flour and baking powder. Mix until just combined. Make sure that you scrape the bowl.
Turn the dough out onto a floured surface. The dough is going to be crumbly, so knead it together.
Roll the dough out and cut out into shapes. Put the shapes on a parchment lined baking sheet and put in the freezer for 5 to 10 minutes.
Bake the cookies in a 350 degree oven for 10 to 12 minutes. Cool completely before icing.
I used Amanda’s glaze from iambaker. It was perfect and read her instructions because she gives some great tips for making it.
1 cup confectioners sugar
1 Tablespoon milk
1 drop lemon juice
1/2 teapoon almond extract
1 Tablespoon light corn syrup
I outline the shape that I want to make and then flood the icing to fill it.
Let the cookies dry overnight. I know that you are going to be tempted to not do this step, they will look dry, but they will not be. I have ruined a few cookies in my day by not being patient. And hungry.
I made a batch of royal icing and dotted the borders. I love how they turned out.