.png)
If you're prepping for some cookie baking this weekend, keep these recipes ready. We make Mirlandra's Kitchen sugar cookies and icing every year.
Cookie Ingredients:
1 cup salted butter, softened
1 cup granulated white sugar
1 large egg
1 teaspoon real vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
3 cups all-purpose flour
Parchment Paper
Cookie Cutters: here are some cute ones
Directions:
Preheat the oven to 350 F.
Beat the butter and sugar together at medium-high speed for one minute.
Beat in the egg, vanilla, almond extract, and baking powder.
Measure the flour and add to the mixer one cup at a time, beating until combined after each addition.
Don't chill the dough! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking.
Use a thin, metal spatula under each cookie to put the cookie on the baking sheet.
Line cookie sheets with parchment paper. Space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be brown at all. (For crisp cookies instead of soft bake an additional 2-3 minutes until edges start to brown.)
After removing from the oven, let the cookies cool on the sheets for several minutes until firm enough to move without breaking. Cool completely before frosting.
Decorate with vanilla buttercream and store tightly covered for up to five days.
Buttercream Frosting Ingredients:
2 cups salted butter softened
2 pounds of powdered sugar
1/2 cup whipping cream does not have to be heavy whipping cream
1 Tbsp. real vanilla extract
¼ tsp. salt
Instructions:
Beat butter until creamy. Add powdered sugar and beat on slow speed until incorporated.
Add the cream, vanilla and salt. Beat on low speed until combined and then beat on medium-high speed for two - three minutes. The frosting will be fluffy and light. Taste for salt and vanilla if desired.
Separate and add various coloring for decorating options! Use at room temperature to frost cookies by spreading or piping.
Happy baking and enjoy!
Some of the links in this post are affiliate links and if you go through them to make a purchase we will earn a commission. Keep in mind that we link these companies and products because of their quality and not because of the commission we may receive.
Comments