Hi! It’s been forever since I last posted. Kiddo and I have been busy in the kitchen, but life got busy and I haven’t found the time to write about our adventures until now.
I have some catching up to do! I’ll start with my new favorite sugar cookie recipe. I found it on my favorite food blogger’s site.
This recipe is pretty easy and fast. It requires very minimal chilling. Oh, and these are brown sugar sugar cookies. Its an interesting change to the standard recipe, and Kiddo and I approve.
Kiddo helped with the whole process, though she did get bored with cutting the dough and took a break to play. Mixing and decorating were her favorite parts.
Brown Sugar Cut-Out Cookies
- 1 1/2 cups all purpose flour (and more for rolling the dough)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp orange extract*
Quick /& Easy Icing Ingredients
- 1 cup sifted powdered sugar
- 2-3 TBS milk (we used almond milk)
- 1/4 tsp orange extract**
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
- In a medium bowl, whisk flour, baking powder and salt; set aside. Kiddo was really good at this.
- In a large mixing bowl, beat the butter and sugar together on medium-speed until fluffy, about 2 minutes. Add the egg and extracts. Beat on medium speed until completely combined, scraping down the sides partway through as needed.
- Add dry ingredients, and beat on low speed until just combined. Kiddo loves using the mixer now, so we may have over mixed ours, but the cookies came out well.
- Form dough into a ball, and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. I got Kiddo her own tiny rolling pin, and she was super excited to help roll the dough. I let her start, and then I evened it out.
- Use cookie cutters to cut cookies. Transfer them to a parchment-covered baking sheet. I thought this would hold Kiddo’s attention longer than it did. She got bored after about 4 cookies.
- Place the baking sheet in the freezer for 5-10 minutes to chill the dough (this helps ensure that the cookies retain their shape).
- Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
- Enjoy the cookies immediately, or store in a sealed container for up to 1 week or freeze for up to 3 months.
- Whisk all ingredients together until combined. If the icing is too thin, add more powdered sugar until it reaches your desired consistency. If it is too thick, add a touch more milk.
- Use immediately, or refrigerate in a sealed container. (The icing sets up as it sits, so you will need to give it a good whisk and maybe pop it in the microwave for a few seconds to loosen it back up after being refrigerated.)
- I separated the icing into 4 bowls and a dded food color to a few so we could have more fun decorating (I also did not included Kiddo in this part because it would have been more mess that I wanted, LOL).
*The original recipe uses almond extract, which think would be delicious, but we were all out. I put in slightly less than 1/2 a tsp or orange extract.
**The original recipe calls for vanilla here, but I goofed and put in orange. It tasted great!