A Cookie for you, Sugar


Aside from Christmas, no other time of year calls for Sugar Cookies quite like Valentine’s Day. A simple heart shaped cookie covered carefully with a coat of colorful icing, frosting, decorating sugar, sprinkles – or all of the above – quickly becomes an edible love note.

valentine cookies

I recently had the privilege of decorating cookies with two little chefs who customized cookies for each member of their family – hand selecting the perfect shape, colors and exactly the right decorations that they were sure each person would adore. It didn’t seem to matter to them that the masterpieces they were making would be more quickly consumed than created – it was the love going into each detail that counted.


One of them could hardly wait to deliver the cookie to her mom the moment it was finished. It was, of course, received with all the gratitude and delight expected. With hugs and giggles exchanged she returned to the counter and remarked, “See, my love cookies were working already!”


The best part about sugar cookies is that whether elegantly sparse, or lavishly dressed up, each will deliver the same message of love. One of our favorite recipes comes from Cup4Cup and can just as easily (and deliciously) be made gluten-free as not. So get out your rolling pin and cookie cutters, and share some sweetness from the heart!


Butter Cream Frosting

1/2 Cup butter, at room temperature
1/2 Cup Crisco Shortening
1/8 tsp salt
5-7 Cups powdered sugar
1/4 Cup Evaporated milk
1 tsp vanilla
gel colors according to preference

In a KitchenAid stand mixer fitted with the flex edge beater, cream butter, salt and shortening until smooth. With mixer on a low speed, slowly begin to add several cups of powdered sugar, then slowly blend in the milk, then more sugar until all is combined. Add vanilla and whip on high speed for 7-10 minutes until light and fluffy. If frosting is too loose (best for decorating), add more sugar, if too stiff (best for spreading), add more milk until proper density is reached.
Scoop out several portions into small bowls and stir in food colorings. Spread solid colors over cakes or cookies with an offset spatula or spoon into decorating tools for finer detail work. Cover any excess with a wet paper towel until ready to use. May be stored in refrigerator overnight or in freezer, add additional milk to soften after defrosting.

Suggested Tool List:

KitchenAid Stand Mixer        Flex Edge Blade Attachment
Offset Spatula                       Frosting Bags & Tips


Sugar cookie tips:

When it comes to cookie rolling perfection, the JK Adams Lovely3 Rolling Pin takes the guess work out of reaching an exact 1/4 inch thickness so your cookies bake evenly from edge to edge!

Lovely3 rolling pin by J.K. Adams

photo credit jkadams.com

Keep dough wrapped in plastic wrap and refrigerated until ready to use. If it becomes ‘soft’ during roll-out process, place sheet of cut cookies in the refrigerator for a few minutes before baking.

photo 1

Use a silicone mat to roll dough out on as well as on the baking sheet in the oven. For large batches and multiple sheet baking, parchment can also be used to line the baking sheets. IMG_0352

A thin, flexible lifter will help move the cookies from cutting zone to baking zone while maintaining their shape.





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