If you couldn’t already tell, Valentine’s Day is just around the corner and what better way to celebrate than with fun festive cookies! I am loving the recipe below from Meghan and hope you all have fun trying it!
Sugar Cookie Recipe
yields 2-3 dozen cookies
1 cup or 2 sticks of unsalted butter (at room temperature)
1 cup of granulated sugar
3 tsp. vanilla extract
1 tsp. salt
5 cups of all-purpose flour
Preheat your oven to 350 degrees F. Place parchment paper on cookie trays to ensure your cookies will not stick to the pan. This recipe does not call for any baking powder/baking soda, so your cookies will not spread, they will keep their shape. In a large bowl, add flour and salt.
In another mixing bowl, using the paddle attachment, cream together butter and sugar until smooth and fluffy. On a low setting, add eggs one at a time to the butter/sugar mixture, while scraping down the sides of the bowl. Add the vanilla to the mixture. Slowly incorporate the flour/salt mixture into the mixing bowl (keep mixer on low).
Once the dough begins to clump in the middle and the flour is fully incorporated, you can remove the dough and place on parchment paper. To make your life easier, put the dough in the refrigerator for thirty minutes to an hour. This will harden the dough, making it easier to roll out.
Once you let the dough chill, you want to roll out the dough with a rolling pin. If the dough feels too sticky, you can add flour to both sides of the dough and begin to roll. You will want to flatten the dough and create a smooth top. You should roll your dough so the thickness is about 1/4 of an inch.
Now you can use cookie cutters to create whatever shape you want. I am working with a heart cookie cutter for this particular set, but you can use whatever you have on hand. You will need to re-roll your dough a few times in order to get as many cookies as possible.
Once you have finished cutting out your cookies, place them on the cookie trays lined with parchment paper. Bake your cookies for 10 minutes or until the cookies are golden brown. You will need to let you cookies cool for 20 minutes before you can start decorating.
1 lb confectioners sugar
2 1/2 Tablespoons meringue powder
1 1/2 teaspoons vanilla extract
1/3 cup water
In medium mixing bowl, using the whisk attachment, add confectioners sugar and meringue powder. In a small bowl, add the vanilla to the water. Slowly add the vanilla water to the confectioners sugar and meringue mixture. Mix on low for 2 minutes and then increase speed to high for another 5 minutes or until your icing has stiff peaks (when you lift your whisk attachment and there is a peak that keep its shape). This is your basic royal icing.
red and pink food coloring
edible gold leaf
Scoop about 2 cups of royal icing into a small bowl. Then begin to water down this icing to create a 20-second icing. This means that when you draw a line through the icing, it takes 20 seconds for the line to disappear.
Next, dip a paintbrush into water and then dip it into some pink food coloring. Begin swirling the paintbrush in the icing to create a marbled effect. Do the same thing with the red food coloring. Take one of your heart cookies and dunk the cookie into the icing. When lifting the cookie out of the icing, make a swirl over the icing and then lift the cookie and place on parchment paper to dry. Keep doing this for all of your cookies.
Let the cookies dry for an hour and then you can add edible gold leaf to the cookies with a paintbrush. This will add a nice shine to your cookies.
You can find more sweet inspiration on my Instagram page @nutmegandhoneybee.