Sometimes you wake up and say to yourself, I want to eat a healthy breakfast and start this day off on a good foot. And other days you wake up and just say ‘F it’ – it’s sugar cookie time! Today is the latter and I’m not mad at it.
To continue with this month’s #psfoodcrush contest, I asked Anissa if she could whip up come iced sugar cookies (in particular shapes), so that I could essentially play with my food and create some fun patterns. She agreed and here we are! Playing with food on a Wednesday morning.
This post isn’t just for fun though…there’s a homemade sugar cookie and icing recipe too, in case you want to make your own version of these little guys at home.
Sugar Cookie Ingredients (makes roughly 30 cookies, depending on size)
- 2 sticks of butter softened
- 2 cups sugar
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon of vanilla
Preheat oven to 350 degrees.
In a mixer, cream the butter and sugar together until combined. Next add in the egg and vanilla and mix until combined.
Finally, slowly add in the flour and mix on low speed until everything is incorporated.
Roll the cookie dough into a ball and allow it to chill in the fridge for at least 30 minutes. Or you can freeze it and use at a later date.
Once your dough has chilled, let it set out at room temperature for 5-10 minutes, so that you can easily work with it.
Using your choice of cookie cutters roll out the dough to about 1/4 of an inch thick and cut out the desired shapes.
Note about the shapes: For the horseshoe shape, we used an upside down U cookie cutter and cut off excess from the bottom. For the long linear shape, we an I cookie cutter. For the large circles, we used an O cookie cutter and for the half circle shapes, we cut circles in half with a knife before baking. The small circles, squares, and triangles came from this cookie cutter set. Hands are from this cookie cutter set.
Bake for 8- 12 minutes. Let cool before frosting.
Frosting Ingredients (frosts about 10 cookies, depending on size)
- 3 egg whites
- 2 + 1/2 cups of powered sugar
- 2 teaspoons of vanilla
- gel food coloring
For the fill icing mix 2 eggs whites, 1 teaspoon of vanilla, and about 1 + 1/2 cups powered sugar in a mixer at low speed for 2-4 mins. Add gel food color and set aside and cover with a damp towel, so it won’t dry out.
For the outline icing mix 1 egg white, 1 teaspoon of vanilla, and 1 cup of powered sugar at low speed for 2-4 mins. Add gel food color and set aside. Cover with a damp towel, so it won’t dry out.
Important note: You want the fill icing and the outline icing to be the same color. So, you may want to write down the formula you ended up with for the filling icing, so you can match it to the outline icing, or vice versa.
Either using squeeze bottles or piping bags fill one with your fill icing and the other with the outline icing.
Starting with the outline icing, cut a small hole, and outline the sugar cookie. Then, cutting a slightly bigger hole in the fill icing piping bag, fill the cookie in using the fill-icing. Use a toothpick to spread if necessary.
Let the cookies dry for at least 5 hours. Enjoy!
Recipe by Anissa Saxton
Photography by Brittni Mehlhoff
Are you a sugar cookie fan? What kind of cookie is your absolute favorite?