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!
Sugar Cookies In Lieu of Cake:
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.
Flexible Fun:
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!
Creative Craft:
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.
Favorable Favor:
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:
Start with this practically perfect recipe from Elisa Strauss, author of Confetti Cakes for Kids. The only additional tips I have – from my friend Rebecca – are as follows:
– 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!
Royal Icing (adapted from Wilton’s recipe)
Ingredients
- 1/2 pound confectioners’ (powdered) sugar sifted
- 1 1/2 tbsp meringue powder
- 3-4 tbsp lukewarm water
Instructions
- 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.
Notes
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