cookies – simplemamame

Sugar Cookies with Almond Drizzle

When our youngest turned 5 in July he asked for his favorite cookies instead of cake. These sugar cookies are gobbled up faster than you can sing “Happy Birthday” in our house.

Sugar Cookies:

3 cups flour (gluten free flour can be substituted)

1 tsp baking soda

1 tsp baking powder

pinch of salt

1 cup room temperature butter

2 eggs

1 cup sugar

2 tsp vanilla extract

Using a pie crust cutter, mix together flour, soda, powder, salt and butter until combined. It will be crumbly and butter will be the size of peas.

In mixer, beat eggs, vanilla and sugar until light and fluffy. Slowly add flour mixture until combined. Cover and chill 1 hour.

Roll out dough and cut cookies into desired shapes (I used a biscuit cutter to get a circle shape). Bake in a preheated 350 degree oven on parchment lined baking sheets for 10-12 minutes. Do not let the cookies brown.

When your cookies have cooled, they’re ready for the almond drizzle.

Almond Drizzle:

1 cup powdered sugar

1 tsp almond extract

1-3 Tbsp milk

In a small bowl, whisk ingredients into drizzling consistency. Drizzle across cookies with a spoon.

Leave a comment below if you tried this recipe. Happy Baking!

-Lauren

Spritz Cookies

As promised! Another cookie recipe! These are, by far, my all-time favorite cookies. Ginger bread cookies are my second favorite. The boys always prefer home made cookies over store bought. So I’m always baking. Which is completely fine, because I love baking. Here’s my favorite Spritz recipe:

I purchased this cookie press from Target about 8 years ago. You can find them online or in any cooking store.

Ingredients:

1 cup softened butter

1/2 cup sugar

2 1/4 cups flour

1/2 tsp salt

1 egg

1tsp almond/vanilla extract

Optional: food coloring and/or sprinkles

Helpful hint: Make sure your butter and egg are the same temperature. It helps with the cookie press. If the butter has been microwaved to soften, the dough becomes too runny. If the egg and butter are too cold, the dough doesn’t go through the press. I pull my egg and butter out of the fridge and leave them on the counter for a few hours prior to starting the cookies.

Preparation:

Preheat oven to 400. Cream butter and sugar, add salt and extract. Slowly add flour until incorporated. Fill cookie press with 1/4 dough at a time and press cookies onto a clean, dry cookie sheet (I make this mistake every year, I try to press the cookies onto parchment, it doesn’t work). Bake 6-9 minutes, until cookies are set, but not brown.