sugar cookie recipe

RECIPE: FROSTED SUGAR COOKIES + JOSHIE’S 3RD BIRTHDAY

Joshie turned THREE! We had such fun day at my parents’ house, mainly directed by him since he’s in a SUPER bossy phase. Hilarious when it’s directed towards his brothers… not so much when it’s directed towards Jeffrey and me. My parents’ ordered this big balloon display from STL Balloons and an ice cream truck to come by!! He was shocked, and we all had so much fun. Since it was just the 7 of us, I didn’t really go all out like I usually would. Just a few details and lots of sugar. Joshie loves dinosaurs and the color blue which became the loosly-based-but-also-the-pandemic-so-whatever theme.

 

Since Joshie oddly doesn’t like chocolate, I made him my favorite sugar cookies and frosting but made them into easy bars. Like I said… pandemic whatever I’m not rolling and cutting these into shapes! SO simple and delicious. The cookie part is soft and fluffy and not too sweet. The frosting is from this recipe for swig cookies since I wanted that thicker frosting. SO good. If you’re using this cookie recipe for cut out holiday cookies, you might want a thinner frosting that dries. This recipe pairs really well together, but it’s not great for stacking and packaging. More just for eating.

SCROLL TO THE BOTTOM FOR THE RECIPE!

 

For the party hats, I cut out a spikey shape, scored the edge, folded it, and used double stick tape to secure it to the side of the party hats.


I made Joshiesaurus tattoos- he loved them!! Purchase in my shop HERE.

I got the little dinosaurs (natural plastic, non-toxic) HERE and then just put them in a 3 shape on a grocery store cake.

Social-distanced ice cream truck party with cousins and neighbors!

Georgie being weird and charming.


Momtern and Dadtern!

Now for the cookie recipe that everyone loved!

COOKIE RECIPE:

  • 1 c. butter or margarine (or half and half) room temp
  • 1 c. granulated sugar
  • 1 egg, room temp
  • 2 tbsp whole milk, room temp
  • 2 tsp real vanilla extract
  • 3 c. flour (I always bake with bread flour but AP is fine)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

 

INSTRUCTIONS:

  • Sift all dry ingredients and set aside.
  • Mix butter and sugar til fluffy 2-3 min.
  • Add egg and mix well.
  • Add vanilla.
  • Slowly mix in dry ingredients alternating with milk.
  • Mix until just combined.
  • For bar cookies: press dough into a small sheet pan lined with parchment paper, press plastic wrap on top of the dough, and chill for a couple hours or overnight.
  • For cut out cookies, press dough into a disc and wrap with plastic wrap, chill for a couple hours or overnight. Flour the counter and dough really well. Roll out super thin if you want them to keep their shape otherwise they will puff up and be delicious, but not perfectly shaped. Might want to add a little more flour to the dough as you roll it out. Make sure to pop them back into the fridge or freezer once they’re shaped and on parchment lined baking pans before you put them in the oven to bake.
  • Bake 350º for 10-12 minutes until BARELY golden- for real. Don’t over bake these! They will continue cooking in the pan after you take them out of the oven.
  • Once cooled, use the parchment paper to peel the bars out of the pan, ice, and slice. Again, chill if you want cutting to be super easy.

 

FROSTING RECIPE:

  • 1/2 cup butter room temperature
  • 2 tablespoon sour cream
  • 4 cups powdered sugar
  • 1-2 teaspoons vanilla
  • dash of salt
  • 1 drop red food coloring
  • 1-2 tablespoons milk**

Mix all but food coloring and milk together until fluffy. Add food color if you want. Add milk 1 tbsp at a time if needed to thin out or soften the frosting. Spread onto cookies once cookie has been completely cooled.

Keep in an airtight container room temp for a couple days or frozen to keep perfectly fresh.

 

Here’s what the cookies look like rolled and cut before decorating. A little soft and fluffy, a lot yummy!

 

xo,

L

RECIPE: HAMENTASHEN

 

DELICIOUS, SOFT, SUGAR-COATED HAMENTASHEN

 

Hamentashen are a traditional three-cornered cookie we (Jews) make on Purim! I grew up in St. Louis, MO. There was this great Jewish bakery called Pratzels, and I would look forward to their hamentashen every year. Most other recipes I’ve tried are crunchy, crumbly, dry, or tasteless. But this bakery K I L L E D it. They were soft, filled with a delicious pie filling situation, and covered in sugar. Sadly it closed, and I’ve been trying to re-create the recipe ever since. UPDATE: our amazing instagram family found it HERE! Still try mine too… they are seriously amazing if I do say so myself!

 

Today I had a lightbulb moment! My favorite sugar cookie recipe is soft and delicious.. what if I used that for the dough? All the recipes online are really really different. Is this weird? Well I just went for it. I thought, if this doesn’t work out with the first tray, I’ll just make sugar cookies for the boys and enjoy the raw dough because OHMYGOSH it is absolutely delicious! Spoiler alert…. this dough makes incredible hamentashen and has the soft consistency like Pratzels! Mazel tov, me!

 

IMPORTATANT NOTES:

  1. You really really need to chill the dough. Try and make the dough the night before or at least chill for a couple hours. Divide the dough in quarters and wrap each in saran wrap. No need to make them into disks. The dough is super soft but keeps it’s shape.
  2. Keep the dough chilled for the whole process. So that means roll the dough out and cut the circles. Chill in the freezer. Add the filling and shape. Put the tray back in the freezer. THEN you can bake. They will keep their shape so much better.
  3. Don’t overfill the cookies or have the topping be runny. I used about 7 chocolate chips / 3 cherries from the pie filling WITHOUT the juice. Actually this picture above was before I blotted the filling a little with a napkin.

 

RECIPE:

1 c. margarine (I know, right? Just trust me), room temp

1 c. granulated sugar

1 egg, room temp

2 tbsp whole milk, room temp

2 tsp real vanilla extract

3 c. flour (I always bake with bread flour)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Optional: handful of sprinkles if using

Filling: I used bittersweet chocolate chips and THIS filling- so good!

A little extra granulated sugar for the outside of the fruit ones

 

INSTRUCTIONS:

Sift all dry ingredients and set aside.

Mix butter and sugar til fluffy 2-3 min.

Add egg and mix well.

Add vanilla.

Slowly mix in dry ingredients alternating with milk.

Mix until just combined.

If you’re adding sprinkles to the dough, mix it in at this time. I took half of the dough out and kept it plain, then added the sprinkles to the second batch.

Divide dough into quarters, wrap tightly in saran wrap, and chill overnight or at least for a couple hours.

Take one ball out of the fridge and roll out on a lightly floured board, 1/4″ thick.

Cut 3″ circles and place on a parchment paper-lined tray.

Chill in the freezer while you work on the next tray.

Once chilled, fill each circle with a SMALL amount of filling. I used about 7 chocolate chips OR 3-4 cherries (try to keep the runny parts to a minimum).

Form triangles and pinch the corners together slightly to make sure they don’t fall apart and spill all the filling!

If you’re making fruit ones, I like to gently dip the triangles in granulated sugar.

Chill again in the freezer again for 20 minutes or so. The longer they’re chilled, the more they will keep their shape. If you’re making way in advance, just keep covered in the fridge.

Bake at 350 degrees for 12 minutes or until very very very slightly golden. The whole point is to keep these SOFT so please don’t over-bake them. Cool on the tray for a couple minutes only, then slip the cookies still on the parchment paper off the tray to cool completely.

 

Mazel tov, you’ve made delicious hamentashen!!

 

xo

Leah