Tatum is having a 2nd birthday party. I decided to make a set of all boy theme cookies. Out of my Wilton cookie cutter collection there were many to choose from. I started with the letters of his name, the number 2, dog, dinosaur, circle, and stars.
This time I used a Wilton cookie Recipe. I did not use this recipe before because it calls for you to chill the dough before you roll and cut and again after you cut the cookies. I admit I am always looking for quicker and easier. The dough was great and the cookies turned out so cute.
Wilton Sugar Cookie Recipe
3 cups flour
1/2 tsp. baking powder
1 cup unsalted butter
1 cup sugar (white granulated)
1 tsp. vanilla extract
1 tsp. almond extract (optional)
1/2 tsp. salt
Cream the butter and sugar until light and fluffy. Add egg and vanilla. Mix well. Add dry ingredients together and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Take half of the dough and place between two sheets of parchment paper. Roll out to 1/4″ to 3/8″ then place the dough and paper on a cookie sheet and refrigerate until firm. You do not need to add any additional flour for rolling.
When the dough is completely chilled and firm cut out the cookie shapes and place on the parchment lined cookie sheet. Return the cookies to the fridge to firm up completely. This will help with any cookie spread.
Re-roll leftover dough and repeat the process until all dough is used.
Bake on parchment sheet lined baking sheet at 350 degrees for 8-10 minutes. (Depending on cookie size & thickness) or until just beginning to turn brown around edges.
This recipe makes about 2.5 dozen 3″ cookies.
- If you do not use the almond extract, double the quantity of vanilla extract.
- Rolling out cookies between parchment sheets makes it easier and tastier than rolling out on a floured surface.
- When baking several different sized cookies, try to bake similar sizes together.
- Make sure to let the cookies cool
- Cookies can be frozen without icing for up to 1 month. Store in a air tight container and place wax paper between layers of cookies.
Make sure to let the icing dry completely before adding a new color. I let the first color dry overnight before adding the next color.
Wilton Royal Icing Recipe
5 T meringue powder
3/4 tsp. cream of tartar
3/4 cup of warm water
2 lbs. powder sugar
2 T light corn syrup
1 tsp. glycerin
1 3/4 tsp. flavoring (not oil based)
Wisk the meringue powder, cream of tartar and water together by hand for about 30 seconds, making sure to get rid of all lumps.
Add the water mixture to the powdered sugar and mix it for about a minute to get it combined.
Add the corn syrup, glycerin, and flavorings.
Beat the icing for 6-8 minutes on medium speed, until it forms stiff peaks that hold shape. Pause and scrape down the sides of the bowl periodically.
When making royal icing, it is important that all the utensils and bowls are grease free. Use only water based flavorings and colors. To thin the icing: add water in small increments at a time, stirring gently, until desired consistency is achieved. Icing needs to be stored in an airtight container, at room, temperature, for up to 2 weeks. Rewhip before using.
To make royal icing flow over cookies you will need to thin down the royal icing recipe down to a “flood” consistency. Color your icing as needed. To thin down to flood consistency, simply add water in very small increments starting with a teaspoon at a time for 2 cups of icing. Gently stir after each addition of water. The consistency you are looking for is called “15 second” icing. This means, when you pick up a small amount of icing and trail it back into the icing bowl the ribbon of icing will take about 15 seconds to fully incorporate back into the icing mixture. This will aid in having a nicely flat icing on your cookie. If you add too much water simply add more powdered sugar into the icing.
“HAPPY BIRTHDAY” Tatum!!!! You are the cutest 2 year old !!!!