Because I didn’t post a Cookie of the Day yesterday, I figured this one should be extra special.
These cookies are basic, yummy, and hold up well to intense frosting and decorating. Plus you don’t need to chill the dough. As an impatient person, this is very important to me.
Simple Sugar Cookies:
- 1 stick salted butter
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon legit vanilla extract (don’t use the fake stuff… please?)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon milk
1. Preheat oven to 350 degrees. In a stand mixer fitted with the paddle attachment, cream 1 stick of COLD butter. Don’t let it sit out to soften. COLD means fresh from the fridge. Got it? Once the butter is a bit softer, add the granulated sugar and mix on MEDIUM until the mixture is light and fluffy. It should take 3-5 minutes.
2. Add in the egg yolk (save the white in a bowl for the frosting!) and vanilla extract. Mix again, then add the flour and baking powder. No need to sift the flour. I never do. I’m a rebel like that. 😉
3. The dough should look crumbly and nothing like actual cookie dough. Add 1 tablespoon of milk, turn on the mixer, and watch the magic happen. The dough should come together into a nice blob. Grab your favorite cutting board, sprinkle on some flour, and put the dough blob onto it. Sprinkle more flour on top, then use a rolling pin to roll the dough to 1/4 inch thickness.
4. Make the cookies! Use cookie cutters… you know the drill. Bake them on a parchment-lined cookie sheet for 10 minutes. Let them cool on the sheet for a few minutes, then cool completely on a wire rack. While they cool, make frosting!
Simple Cookie Icing:
- Combine 1 egg white and a few drops of lemon juice in a medium bowl. Using an electric mixer, stir in 1 cup of powdered sugar. Slowly add more sugar until the icing reaches desired consistency. In total, you should add 2-3 cups of sugar.
- Frost your cookies! Use this technique if you want them a little fancier, but beware- I’m really bad at this haha.
First, place some icing in a piping bag fitted with the basic round tip. Pipe a border along the edges of your cookie. This acts as a “wall” to keep the icing in place.
Next, thin the icing out with a little bit of water. I mean A LITTLE BIT, as in, like, 1 teaspoon. You don’t want the icing to get too watery. Use a small spoon to pour a bit of icing into the “well” you’ve just made. Spread it around with a toothpick.
Have fun! Now that you know the basic technique, you can do anything! It does take some practice though, so don’t get frustrated.