The cookie kind! With all of the excitement about being a finalist in the IKEA contest, I wanted to pass along my recipe and also a few hints that I wish I had known about when I was first trying to make beautiful cookies for Christmas. Don’t misunderstand, I am no professional baker, I simply have my select few baking projects that I tweak and recreate as needed…over and over.
The whole process is a small ordeal that I usually spend working through a few hours a day, over two or three days. I will say though that the cookies I created for the IKEA cookie contest were done, start to finish, in about…I’m estimating…3 or 4 hours. I stepped away from my normal process of artistically piped decorating, painted them instead, then sugared them with homemade colored sugaring. I will share that recipe with you soon also.
The recipe I am sharing with you today is for my FROSTED rolled-out, cut-out Sugar Cookies. It is really important to know this and I sincerely wish someone had shared this knowledge with me years ago. I had to learn the hard way but YOU don’t have to. Yay You! The recipe that I am sharing which is very balanced but there is one piece of information that is often overlooked. I am going to suggest that you break a common cooking baking rule. Ready?
Don’t bring your butter to room Temperature!
TaDa! Darlings, I promise you this is key here! When you bring the butter to room temp, it separates into something that is more of an oil. This creates cake like, spread out, puffier cookies. You might want that for another recipe but not for this one. This is the one to use for more precise edges that hold their shape.
I created some recipe cards that you can print out. Read through them, study them a bit before you begin. I promise it will make all the difference in the final outcome!
These cookies are a bit bland.
These cookies are a bit harder than normal.
You want them this way.
Don’t bite into one of these cookies after they have baked and without frosting to come to a conclusion that you dislike them. It is like biting into an onion that hasn’t been caramelized in butter and saying you hate sautéed onions. I hope that makes a point without sounding SnArKy!
Once you have made the cookies and frosted them, a few things happen. First the sugary frosting is a perfect balance when combined with the bland vanilla cookie. Second…listen,listen,listen…allowing the frosted cookie to sit over night brings moisture back into the cookie slowly which dries the frosting AND brings some sweetness back to the cookie itself. It is total CoOkiE MaGic!
Here are recipe cards created just fo ryou. If you have any questions, I will do my very best to answer you! Open them up, right click and save.