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Food For Thought: Easy Suger Cookie Recipe (With Icing!)



Welcome to Food for Thought, a monthly article series where we will explore new ways to approach cooking while looking ahead to life after high school. Whether it's a dorm, an apartment, or a gourmet kitchen, these recipes, tips, and tricks will help you be a master of your kitchen! Be sure to come back each month for new recipes and tips!


Have you ever cooked for yourself before? If not, that's okay, I have your back, and if you are a senior going into college and you are worried about what you are going to eat, I got you. These recipes will be cheap, short, as well as healthy so you don't have to eat ramen or any other unhealthy foods, instead of eating those, make this recipe, and thank me later. I will also show you how to make this recipe and you can follow me.


Christmas is coming soon and the best way to have fun during Christmas break is making a delicious dessert with your friends and family. You can even have fun with your siblings and help them make a dessert for Santa!


Recipe:


Ingredients:


Sugar Cookies:

  1. 1 cup unsalted butter softened (226g)

  2. 1 cup granulated sugar (200g)

  3. 1 1/2 teaspoons vanilla extract (see note)

  4. 1 large egg

  5. 2 1/2 cups all-purpose flour (Plain flour) (315g)

  6. 3/4 teaspoon baking powder

  7. 3/4 teaspoon table salt

Sugar Cookie Frosting:

  1. 3 cups powdered sugar, sifted (375g) (weigh before sifting)

  2. 3-4 Tablespoons milk (I use whole milk, but any kind will work)

  3. 2 Tablespoons light corn syrup (see note)

  4. 1/2 teaspoon vanilla extract

  5. Gel food coloring optional

  6. Additional candies and sprinkles for decorating optional

Equipment:

  1. Baking Sheet

  2. Mixing Bowl

  3. Food Coloring

  4. Oven

  5. Cookie Cutters or Knife

  6. Ziplock bags

  7. Rolling Pin

  8. Saran Wrap

All ingredients:


Instructions:


Sugar Cookies:

1. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and

use an electric hand mixer) and beat until creamy and well-combined.

2. Add egg and vanilla extract and beat until completely combined.

3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

4. Gradually stir dry ingredients into wet until dough is smooth and completely

combined.

5. Lay out a large piece of plastic wrap and transfer approximately half of the

dough onto the wrap (dough will be quite sticky at this point, that’s OK!).

6. Cover the dough with clear wrap or wax paper and mold it into a flat disk. Wrap

tightly. Repeat with remaining cookie dough in another piece of clear wrap.

Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.

7. Once the dough has finished chilling, preheat the oven to 350F (175C) and line a

baking sheet with parchment paper (alternatively bake cookies directly on an

ungreased baking sheet). Set aside.

8. Generously dust a clean surface with flour and place one chilled cookie dough

disk onto the surface. Lightly flour the dough and roll it out to 1/8" (for thinner,

crispier cookies) or 1/4" (for thicker, softer cookies). Add additional flour as needed

both on top of and beneath the dough so that it doesn't stick. Note: if the dough

is cracking as you roll it, let it sit at room temperature for 10-15 minutes to

soften before attempting again.

9. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to a

prepared baking sheet, spacing at least 1" apart. If you are not intending to

decorate your cookies with icing, you can decorate them with sanding sugar at this

point before you bake them.

10. Bake at 350F (175C) for 8-10 minutes (this is for cookies that are approximately

3" [7.6cm]; note that smaller cookies will need less time and larger cookies will

need more), or until edges just begin to turn lightly golden brown.

11. Allow cookies to cool completely on the cookie sheet before decorating


Easy Sugar Cookie Icing:

1. Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract

in a medium-sized bowl and stir until combined. If the frosting is too thick, add

more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If

you accidentally add too much milk, add powdered sugar until the desired texture

is reached.

2. If coloring the frosting, divide it into bowls and color as desired at this point.

3. Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place it in

a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still

work, just take care that the frosting isn’t so thick that it breaks open the seam of

the bag when you are squeezing).

4. Pipe frosting on cookies and decorate with decorative candies, if desired.

5. Allow frosting to harden before enjoying, stacking, or storing (this took several

hours for me and may vary for you depending on the consistency of your frosting).


Finished Product:


Tips and Information:


Lactose intolerant Substitutions:


Milk Substututs:

  • Soy Milk

  • Almond Milk

  • Canned coconut milk

  • Water

  • Oat Milk

  • HEMP Milk

Butter Substututs:

  • Coconut Oil

  • Fruit Purée

  • Lard

  • Vegan Butter

  • Olive Oil

  • Vegetable Oil

  • Vegetable Shortening.

Gluten-Free Substitutions:

  • Corn Flour/Starch

  • Maize Flour

  • Polenta

  • Potato Flour

  • Ground Nuts

  • Buckwheat Flour

  • Oats

  • Tapioca Flour

Equipment Substitutions:


No Oven? Us a Griddle

You can whip up cookies in a jiff using a non-stick griddle. Heat your griddle to between medium-low and medium heat; if it's too hot, the outside of the cookie will burn before the inside has a chance to cook. Portion out a tablespoon of cookie dough for each cookie you're making.


No Mixing bowl? Use a bowl that you would use to eat cereal out of.


No Cookie Cutters? You can take a knife and cut your design out with that.


No Baking Sheet? Use any flat oven-safe equipment.

If you don't have a baking sheet, you can use a flat baking dish, a pizza stone, or an oven-safe skillet. Just make sure that the dish is oven-safe and can withstand the high temperatures required for baking cookies.


No Rolling Pin? Use a glass cup to roll out your cookie dough.


No Food Coloring? Either don't use color or you can make the colors yourself.

  • Pink: Concentrated beet juice, concentrated strawberry juice, strawberry powder, raspberry powder.

  • Red: Beet powder.

  • Orange: Concentrated carrot juice, carrot powder, sweet potato powder.

  • Yellow: Saffron, turmeric

  • Green: Matcha, spinach powder, spirulina ($26, Amazon).

Sites:


Sugar Spun Run:


Blog:


Visit my blog to get tips and tricks about how to Service High School or School in general.


Kallee's School Survival Guide:


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