Ohhhhh………….I had way too much fun making these cookies. I have become
somewhat totally obsessed with creating and perfecting cut-out sugar cookies. My cookie cutter collection is growing and I actually look forward to sitting at the kitchen table for hours, playing with my decorating tips and doo-dads, and making a humongous mess.
I made these cookies to adorn the “Party Perfect” cookie trays that will be presented on the tables at a wedding celebration this weekend. Thank you, again, Sweet Sugarbelle, for your royal icing tutorial. Here’s my version of the “No Fail Sugar Cookies”
"No Fail Sugar Cookies"
- 3 cups flour
- 1/2 - 3/4 tsp . baking powder
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp . pure vanilla extract
Cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
Sift together flour and baking powder, and add to mixture one cup at a time. Roll out dough to desired thickness (I like 1/4") and cut with cookie cutter dipped in flour before each use.
Place cookies on parchment-lined cookie sheet and bake at 350 degrees until edges of cookies begin to brown lightly. Cool cookies slightly before removing to cooling rack.
I do NOT refrigerate the dough before rolling, but I do roll it between two layers of parchment paper.
I present my collection of wedding cake cookies:
I was thrilled with the white-on-white, but I did apply some sparkly luster dust after they dried. (I can never resist the temptation to embellish just a weeee-bit more.) The cookies measure approx. 4″ x 4″, and we crowned each tray with just one wedding cake cookie at the top…pretty pretty.
Wishing happy days and a happy life to Josh and Jill!