Happy Easter!
Today’s cookie is something simple, but something I haven’t made yet: sugar cookies! Plus, it felt appropriate for Easter. I recommend a sifter for the flour mix for the cookies.
I also decided to make a homemade frosting on top of it as well, with an attempt to make it purple by combining red and blue food dye. Needless to say, it looks more like a gray, but I’m going to remain optimistic and say that it looks like a light purple, which is perfect for Easter. For better consistency with the frosting, I recommend sifting the powdered sugar before mixing.
Ingredients (Sugar Cookies):
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Powdered sugar, for rolling out dough
Directions (Sugar Cookies):
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
- Add egg and milk and beat to combine.
- Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar.
- Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
- Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Ingredients (Frosting):
- 1/2 cup (1 stick) butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
Directions (Frosting):
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth.
- Beat in the powdered sugar, milk and vanilla until smooth and creamy.
Michael Makes 