flowers

How To Decorate Hawaiian flowers and Sugar Cookie Recipe {Guest Post}

Hello, I’m Sharon, from The Dessert Pantry!

Now if you had asked me a year ago what my favorite cookie was, I would have replied without hesitation Chocolate Chip cookie. Paired with a glass of milk you cannot go wrong… And then I began making sugar cookies. Tides turned, stars aligned, and suddenly these took the #1 cookie spot in my heart. It’s such a simple cookie, and when you add delicious icing or frosting on top… Oh my! It’s really just heaven in your mouth.

Now when I started baking sugar cookies, I turned to Sally from Sally’s Baking Addiction as a base for the recipe. I feel it important to point out that her recipe is absolutely delicious. I used it for many months before I began to tweak it to fit my own taste buds. This was important to me because although I was receiving good feedback from the first batches of orders, the really positive ones started rolling in once I started experimenting with the recipe. This of course filled my baker’s heart with a tremendous amount of joy because I knew that this new positive feedback was solely due to my experimenting and pinpointing the best sugar recipe for myself.

So with the help of Brookie’s Cookies, I can now share my recipe with you! I will also include my royal icing recipe which is Y-U-M-M-Y! If you love this recipe as much as I do, please make sure to tag me when you bake it! Happy Baking!!

Sugar Cookie (Yield approx. 18 cookies)

¾ cup unsalted butter at room temperature
¾ cup sugar
1 egg
2 teaspoons pure vanilla
2 teaspoons pure almond
2 ½ cups all-purpose flour
½ teaspoon baking powder

Royal Icing (Yield approx. 2 1/4 cups)
2 cups of confectioners’ sugar
2 ½ tablespoons of Meringue powder
5 tablespoons of warm water (depends on needed consistency)
1 teaspoon of pure vanilla extract
1 teaspoon of pure almond extract

Directions:
On medium speed and with a paddle attachment, cream butter and sugar together until well incorporated. Add egg, vanilla and almond and mix together on low speed. In a separate bowl, sift flour and baking powder together. Add half of the dry mixture to the wet ingredients and mix on low speed until incorporated. Scrape down sides and add remaining flour mixture. Mix on low speed until you begin to see the dough pull away from the sides of the bowl and bunch together on the paddle attachment.
Placing the dough between two pieces of large parchment paper, roll out the dough to about ¼ inch thickness. (Tip: this makes it SO much easier to work with. THANK YOU SALLY for that tip!) You can actually roll it out to your preferred thickness…it’s really up to you. Place the dough in the refrigerator for no less than 2 hours. I like to leave mine in the fridge for at least 3 to 4 hours, and sometimes even overnight. It helps the dough keep its cookie cutter shape vs. spreading out into a fat delicious lump.
Preheat your oven to 350 degrees Fahrenheit. I do recommend using an oven thermometer to help you bake the cookies as accurately as you can. If you don’t own one, you can always head to your local grocery store and find one in the baking section. They average about $5 to $7.
Once you have cut out your desired shapes, place on a silicon baking mat or parchment paper at least one inch apart. Don’t place them too close together because they will expand ever so slightly and you don’t want them baking into each other. Bake for about 10 to 12 minutes, or until you begin to see the bottom edges slightly brown. Remove from the oven, and transfer to a cooking rack. I usually allow them to completely cool (about an hour or so) before I begin decorating them.

For the Royal Icing…in an electric mixer using the paddle attachment, I combine the sugar and meringue powder and mix on low speed until combined. I then slowly add one tablespoon of warm water at a time on medium speed until I reach my desired consistency. (TIP: if you are not sure what consistency you need, check out Amber of SweetAmbs! She has so many tutorials on sugar cookies that are so very helpful.) Add in vanilla and almond and mix for a few minutes more. You can also add gel food colorings of your choice to get the color you desire.

Thank you so very much for sticking out this how-to with me! I hope you love this recipe, and please don’t forget to tag @thedessertpantry on Instagram if you do try it!
XO!
Sharon


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