There is something about a sugar cookie – a homemade one- that is unmatched by other sweet treats. It is simultaneously special as well as fitting of any and every occasion. Sure, a cookie always makes a great snack with milk or tea, but here are some other ways to celebrate with cookies!
Skip the cake? Sure, why not? Sugar cookies are arguably more festive than a single-color frosted cake, and no slicing or passing plates required. Plus everyone can pick their favorite shape or color.
Cookie cutters in almost every shape and size imaginable. And unlike the technical skill it takes to sculpt a cake, or the special equipment needed to mold fondant, a rolling pin, and a cookie-cutter can get you anything from footballs to fish, robots to roses, and almost anything else you can imagine!
Whether you use colored icing or festive sugars, each cookie can be a small – albeit short-lived – work of art. Still worried about your skills? Share the fun – decorating the cookies can BE the craft at your party.
Sick of tchotchkes that get broken or lost? A decorated sugar cookie is the perfect take-home treat. Just package them in a clear cellophane bag and tie with a piece of ribbon, twine or yarn and your guests will have a great treat for later…or tomorrow (if you’ve never had a cookie for breakfast, you really haven’t lived!)
So are you ready to make sugar cookies a part of your next event? Here’s how:
– The dough can be made up to 2 weeks in advance. Roll the dough to 1/4” between parchment, wrap in plastic wrap and freeze. Defrost 10-15 minutes before cutting.
– It is MUCH easier to just roll it out the dough to 1/4” immediately after mixing the dough and skipping the “ball” part. Then just a little rolling is all it takes to ready it for cutting and baking!
- 1/2 pound confectioners’ (powdered) sugar sifted
- 1 1/2 tbsp meringue powder
- 3-4 tbsp lukewarm water
- In a mixer with the paddle attachment, combine powdered sugar and meringue powder.
- Add water gradually until combined.
- Increase speed to medium-high 5-7 minutes or until white, fluffy and icing loses its sheen.
- Add small amounts of water to reach piping consistency. At this point, I tend to take a less traditional approach – aiming for a consistency between soft toothpaste and thick honey.
- Fill an icing bag fitted with a round tip (or, in a pinch, a zip top bag with the corner snipped off). At that point, you can use the same batch of icing to cover the entire cookie- first by outlining the edge, and then filling in the center.
For more recipe ideas, come follow me on Pinterest.