Posts Tagged 'Sugar Cookies'

Heart Cookie Pops

For as much as I love making decorated sugar cookies, I often wish the process could be shorter.  It takes several hours (not all hands-on time, thankfully!) to even get to the point where you have cookies to ice.  Icing then takes a minute or so per cookie and they have to rest for at least four hours (!!!) before you can pipe anything on top.  I get exhausted just thinking about it.

So when I saw this recent cookie pop project in a Fancy Flours e-mail, I knew I had to give it a try.  The cookies were so cute, but they didn’t have any icing.  I am completely in love with my regular cookie recipe (No-Fail Sugar Cookies), so I decided to use my usual recipe with their technique.

I have made hundreds and hundreds of sugar cookies over the last five years, but I had never colored the dough before.  Talk about an easy way to dress things up!  I used Wilton’s gel paste food coloring in rose, and I added it after the butter and sugar were creamed but before the egg, vanilla, and flour mixture.  Once the dough was chilled and firm, I rolled it as usual and cut it with a 2-inch heart cookie cutter. I put each heart on top of a popsicle stick (my stash of white candy sticks is MIA, so I used what I had) and pressed the dough gently so it would adhere.  Fancy Flours suggested silver dragées in the corner of each heart but I had pearl ones; again, I used what I had.

My perfect baking time for 2-inch cookies was 8 minutes at 350°F.  I cooled the cookies for five minutes on the baking sheets before carefully transferring them to wire racks to cool completely.

Heart Cookie Pops

Pretty cute, huh?  And I loved that they were done once they were cool…  No additional decorating necessary!  Here are a few notes for any of you who want to give this one a whirl:

  • Based on the scale of dragée to cookie, I’d say Fancy Flours used a 1 1/4-inch cookie cutter.  I used a 2-inch cutter.
  • I think the white candy sticks look nicer, but the popsicle sticks will provide better support for a larger cookie.
  • I experimented with dragées around the entire perimeter of the cookie, but the results weren’t good.  Some of them dissolved a bit and shrunk during the baking process, which was really obvious when there were 10 or so per cookie.  One is perfect (and less time-consuming to place).
  • You could make a really cute Valentine’s Day “bouquet” with these if you stuck the bottom of the sticks into craft foam (maybe shaped like a heart and painted red or pink?).  They’d make great gifts individually wrapped and tied with a bow as well.

Update 2/15/11: I baked some mini (1 1/2-inch) heart cookies yesterday afternoon and the dragées held up beautifully.  I think the shorter baking time (5 1/2 – 6/1/2 minutes for the minis) made all the difference.  Heart-shaped Red Hots worked well as decorations for both the mini and larger cookies.

Recipe link: No-Fail Sugar Cookies

Stars and Stripes Cookies

I have a feeling I’ll be making several batches of these cookies over the weekend. Aren’t they cute?

Stars and Stripes Cookies

I created the effect by icing the cookies with red and blue royal icing and then immediately piping white royal icing over the wet first layer.

What kinds of goodies are YOU making for the Fourth of July?

Recipe links: No-Fail Sugar Cookies and Fancy Flours’ Royal Icing Tutorial

Tie-Dye Cookies

My little brother absolutely adores tie-dye.  Every time my parents or I go on vacation, we’re always keeping our eyes peeled for that perfect tie-dyed t-shirt to bring home.  (We’ve had good luck at the St. Arnold Brewery in Houston and the Left Hand Brewery in Longmont, CO; what is it with breweries and tie-dye?)

Anyway, I was trying to decide what to send my brother for his birthday (today!) and I thought tie-dye cookies would be perfect.  (I sent some cookies iced like gift boxes to my dad for his birthday last month and they all arrived intact, so I figured I might as well make a habit of it.)  I wasn’t sure how to go about accomplishing the tie-dye effect, though.  After some online inspiration and a bit of messy experimentation, I managed to come up with a technique that I think conveys tie-dye pretty well:

Tie-Dye Cookies

Aren’t they cute?  I just base-iced the cookies in one color, used a spoon to swirl two other colors of icing on top, and then dragged a toothpick from the center to the edges.  Like real tie-dye, they all end up a bit different.

Happy Birthday, little brother!  Hope you enjoy your treats. 🙂

All You Need Is Love (and Tequila)

It’s cookie time again, y’all.  I’ve baked and iced well over 500 sugar cookies in the month of September, which even I find hard to believe.  I wanted to share my latest two batches:  hearts for my parents’ 37th wedding anniversary (congrats, Mom and Dad!) and lime wedges for the tequila party I’ll be attending in New Mexico this weekend.

Heart Cookies

Lime Cookies

Halloween experiments begin next week! 🙂

The Joys of Being a Sorority Alumna (aka Creating 285 Pieces of Cookie Art Gratis)

Oh, who am I kidding?  I love any excuse to make sugar cookies.  This was by far the largest number I had ever cranked out for a single event, though, and it was a project.  At least I had Paige, Katie, and Catherine to help with the base icing…  Thanks, ladies!

I think they turned out pretty cute.  Hopefully, they’re the perfect accent for the Sisterhood Day parties taking place tomorrow night.  Good luck, Deltas!

Delta and Heart Cookies

Mountain Cookies

Man, am I *ever* getting good use out of the triangle cookie cutter I picked up at Cake Crafts a few months ago.  We went up to Breckenridge last weekend for a ski trip that was half Dr. O’s birthday celebration and half a college reunion for Dr. O’s little brother.  I figured a houseful of guys would enjoy a sweet treat or two, so I whipped up a batch of Chocolate Caramel Oatmeal Chews and a batch of sugar cookies shaped like little snow-capped mountains.  Aren’t they adorable?

Mountain Cookies

I sprinkled half of the “snow” with sanding sugar and half with white nonpareils.  I really liked the texture variation the toppings added to the cookies.  I really, really liked that Dr. O tried to hide the cookies in the pantry at the rental house so the other guys would forget about them and he could have more for himself. 😉

(Click here for the original sugar cookie post with recipe.)

Pardon My Flash…

But I just had to post a picture of the sugar cookies I made for a White Elephant party I attended last night.  Aren’t they cute?

Delta Cookies

Click here for my original sugar cookie post (recipe included!) if you’d like to give them a try.

Sugar Cookies

I took a sugar cookie workshop at my local Sur La Table earlier this month, and I came out with an absolutely fantastic sugar cookie recipe. The workshop teacher said the recipe is all over the Internet as “No Fail Sugar Cookies” and she’s right – a Google search turned up multiple copies of the recipe. I wish I had found it sooner because these cookies are *exactly* what I’ve been looking for – soft and dense with great flavor.

I started by creaming 2 cups of room-temperature butter with 2 cups of sugar. I added 2 room-temperature eggs, one at a time, followed by 2 teaspoons of vanilla extract. In a separate bowl, I mixed together 6 cups of flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. I gradually beat the dry ingredients (about 1 cup at a time) into the wet ingredients until just combined.

My teacher chilled her dough in one large piece, but I divided mine into 4 pieces so it would chill faster. I formed each piece into a ball, flattened it a bit, wrapped it in plastic wrap, and put it in a zipper bag. I let it chill in the refrigerator for about 2 hours.

When I was ready to roll the cookies, I put down a piece of parchment paper (no flour!). I squeezed the dough a bit to soften it, then laid it on top of the parchment. I put another piece of parchment paper on top of the dough and then used my rolling pin over the parchment. This way, nothing sticks. I rolled the dough to 1/4 inch thickness, peeled off the top piece of parchment and cut my shapes, dipping my cookie cutters in flour between each cut so they wouldn’t stick.

I placed the cookies on parchment-lined baking sheets and baked them, one sheet at a time, for about 11 minutes at 350 F. My cookies were a bit large, so smaller cookies would have a shorter baking time. Check them frequently and take them out just when the edges start to color.

Once the cookies had cooled, I iced mine with a modified royal icing. You could use powdered sugar-milk glaze or even store-bought frosting, too.


These are soft but sturdy cookies with a terrific shortbread-like taste. They make great gifts, too. I’m just learning to ice and decorate, so I look forward to having more fun with these in the future. Let me know if you want to come over and practice! 🙂

TIPS: The very best thing I learned during the cookie workshop is how to roll your dough evenly. The instructor placed two 1/4-inch-diameter wooden dowels on each side of the dough before rolling it. The dowels are placed vertically and the dough is rolled horizontally so the rolling pin is perpendicular to the dowels. This way, your rolling pin can never go lower than the 1/4-inch dowel. It seems so simple, but it’s amazing! You could use EvenDough bands instead, but a $0.60 dowel cut in half works for me.

Update 2/1/10: You can keep baked, unfrosted cookies in the freezer for up to a month.  If you want to eat them soft, just bring them to room temperature.  My recent (naughty) habit is eating them crispy, straight from the freezer.

Recipe link: No Fail Sugar Cookies

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