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Posts from the ‘Cookies’ Category

Release Your Inner Picasso!

Painted Sugar CookiesPaint your Sugar Cookies with Icing Paint!

Sugar Cookies are a tried and true tradtion for many bakers and is very simple with ingredients that you would find in any fridge or kitchen cupboard.  The dough is a basic sugar cookie recipe and the icing is only two ingredients: egg yolk and liquid food colouring.  Although this recipe is very simple in ingredients, it is crucial to follow the directions to ensure that you have a moist and pliable cookie dough for rolling.

One important tip when baking is to always spoon your flour into your measuring cup and then level the cup with a knife.  Scooping the measuring cup directly from your flour bin can add close to an extra 3 tablespoons of flour into your cookie dough!  That extra flour in your dough is the difference between a soft, rollable cookie dough and a dry and crumbly mess.  As well, always have your butter and eggs at room temperature.  Baking is a chemical reaction and when the temperature of your ingredients is cold, you will have a difficult time incorporating all of your ingredients into one fluid mixture.  Follow these simple tips when baking and you are well on your way to creating a masterpiece.

This icing technique is perfect for children and allows them be creative at their own pace.  All you need are two ingredients (egg yolk & food colouring) and some new paint brushes and away you go!

Ingredients for Cookie Dough

•3/4 cup butter , softened

•1 cup granulated sugar

•1 egg

•2 tsp vanilla

•1/4 tsp almond extract , (optional)

•2-1/2 cups all-purpose flour (spoon your flour into your measuring cup and then level with a knife)

•1/2 tsp baking powder

Ingredients for Icing Paint

– Add one egg yolk per bowl,  in a small dish.  Add 3-4 drops of liquid food colour and mix well.

In a large bowl, beat butter with sugar until light and fluffy; then beat inthe egg and vanilla.  In a medium size bowl, stir flour with baking powder.  Stir into butter mixture in 2 additions.  Do not over mix.  Mixture will be crumbly. Divide mixture into two batches on plastic wrap and form into a disc with your hands.

Refrigerate for at least 1 hour or until chilled, (Make ahead: Refirigerate dough for up to 3 days or freeze for up to 3 weeks.)

Pre-heat your oven to 350. Take out your dough and let it rest at room temperature for 15 minutes. Roll out the dough on a well floured counter or parchment paper.  Dip your cookie cutters into flour and begin cutting out your cookie shapes. Using a set of paint brushes designated for the kitchen, begin painting cookies with icing paint. Cook cookies at 350 for 10 minutes. Due to different oven temperatures check cookies after 8 minutes.  Remove cookies and let cool on a cooling rack.  Cookies can be stored in an air tight container for 3-5 days.

Recipe adapted from Canadian Living Sugar Cookie Dough

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