Sugar cookie cut-outs. Finn loves them. I think what he actually loves is the fact that they contain two of his favorite words – sugar and cookies…
We made these last Wednesday, the day before Valentine’s Day. I’d been wanting to bake cookies. It’s (usually) something fun to do together, especially during the long winter months, when it can be a bit too stormy or too cold to go outside…plus it’s a great way for Finn to learn about baking, measuring and numbers – math and science rolled into something you can eat – why not bake?
So, Valentines Day presented the perfect excuse to make a batch of these super delicious and buttery sugar cookies (aka Love Cookies). Who couldn’t use a little extra love every now and then?
The ingredients are common, inexpensive and minimal – sugar, butter, flour, plus a few ‘extras’ – what’s not to love?
Here’s what you’ll need;
(recipe adapted from Better Homes and Gardens Baking Book)
Sugar Cookie Cut-Outs
2/3 cup butter
3/4 cup sugar
1 teaspoon baking powder
dash of salt
1 teaspoon vanilla
2 cups all purpose flour
Here’s what you’ll need to do;
In a medium mixer bowl beat butter on medium to high speed for about a minute. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla.
Beat in as much of the flour as you can with the mixer…I was able to mix nearly all flour with the mixer…
Using a wooden spoon, stir in any remaining flower.
Divide dough in half, cover and chill the dough for about 2-3 hours or until easy to handle.
On a lightly floured surface roll half of the dough at a time to about 1/8-inch thickness.
Cut into desired shapes. Place on ungreased cookie sheet.
Bake in a 375 degree oven for 7-10 minutes or until edges are firm and bottoms are very lightly browned.
Transfer cookies to a wire rack and let cool.
If you like your cookies with a bit of extra sweetness, then drizzle with a bit powdered sugar icing (recipe below) or dip into melted chocolate…not matter how you enjoy them – frosted or not – you will not be disappointed!
To make icing;
In a mixing bowl combine 1 cup sifted powdered sugar and 1 tablespoon milk*. Stir in additional milk, 1 teaspoon at a time, until icing is easy to drizzle.
Want a touch of color in your icing, but not the chemicals? Try using the reduced juice from fresh or frozen raspberries, strawberries or blueberries. Beet juice works well too (not pickled) and doesn’t need to be reduced down. *If using juice for color, add 1/2 tablespoon milk to 1 cup sifted powder sugar, and 1/2 – 1 tablespoon juice – then more as needed…I chopped a few fresh strawberries
and then added a few frozen raspberries in a sauce pan added a touch of water and cooked down on medium heat, continually adding water as necessary until fruit is ‘cooked’/mushy/very soft.
Drain, reserving both fruit and juice. Using the back of a spoon or rubber spatula, press the fruit into the sides and bottom of sieve…Reserving all the delicious and vibrant liquid… Add a teaspoon at a time to powdered sugar and milk.
Drizzle over cooled cookies – let set – store once icing has dried.
Eat them up. Give them away. Or do both.