Much needed girl time was well spent, baking and decorating cookies while enjoying a glass of wine (wine optional and any beverage can be substituted!). The best part of this project was the mom and daughter time. We made the cookies a few days before we decorated them. We did this for a few reasons day jobs lol, and also so we would have more time exploring our inner artist.
I am still getting the hang of my camera (Canon Rebel T5) and accidentally deleted the picture of the cookies before they were baked, sorry! The cookies were rolled and cutout directly on parchment paper (see above) then placed onto cookie sheets. This is one of the best tips I ever got for making cutout cookies.
Lots of perfect cookies to decorate, delicious too.
First we made a big batch of royal icing, and then mixed all the different colors we needed. We then covered the bowls with damp paper towels so that the icing did not dry out during the process.
Oh did I forget to mention we had to make our own icing decorator bags!!!!!! I ran out of disposable bags, SOooooo thank goodness I had Ateco Parchment Triangles. I was very happy I was attentive in class the day we were taught how to make them.
My busy cookie decorator, Kat.
Please head over to Sweetambs website www.sweetambs.com she is one of the most amazing cookie artists around. Check out her post on Instagram to see how the Easter Egg cookies were made (https://instagram.com/p/BBlFT-SH8wS/) Amber also has fantastic tutorials on her website you will be amazed!
Easy and Delicious Cutout Cookies
Recipe adapted from Baking A Moment
- 2 sticks (1 cup) cold, unsalted butter, cubed
- 1 cup granulated sugar
- 3/4 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 4 cups all purpose flour
- 3/4 cup cornstarch
Preheat the oven to 375 degrees (use an oven thermometer to make sure oven temperature is accurate).
Cream together the cold, cubed butter, the granulated sugar, and the salt.
Add in the eggs and vanilla (or other flavorings/extracts).
Roll out to a thickness of 5/16 inch, (I roll and cutout my cookies on parchment paper that is cut to the size of my baking pans, I then put then cookies that are still on the parchment paper onto my (Sur La Table my personal favorite) cookie sheets and bake) bake for 12 minutes (for approximately 2 1/2 inch cookie).
Recipe by Sweetambs
Decorates about 4 dozen 3″ Cookies
- 2 pounds (about 8 cups)
- 10 tablespoons meringue powder*
- 3/4 cups water
- 1 pinch salt
Fit your stand mixer with the paddle attachment (Kitchen Aid Stand Mixer). Place powdered sugar, meringue powder and salt in mixing bowl. Mix on low speed until combined. Add most of the water, holding back a few tablespoons, Add vanilla and mix on medium-low speed until ingredients are combined. Add more water if needed Scrape bowl. Mix for 5 minutes on medium-low speed.
Immediately cover icing in air tight container. The icing will keep for up to 10 days in the refrigerator. If you are using immediately to decorate cookies cover icing with damp towel or paper towel while decorating.
*If you cannot find meringue powder, you can substitute dried powdered egg white.
Again baking is a wonderful way to make memories, laugh and enjoy your family. I am so grateful for my time with mine! Please share your cookies and memories too would love hear from you!
I Love my Bitmoji!!!!!!!!!!!!!!!!