Alright, ya’ll. I promised you some Valentine’s treats on the blog, so here we go. As I told you here, I baked my little heart out over the weekend making festive goodies. Today, we’ll talk sugar cookies, and tomorrow we’ll talk red velvet scones. Sound good? Good:)
I’ll just start by saying that these were delicious. 5 stars. I could eat a million of them. (Don’t worry, I didn’t. Eat a million that is. I won’t tell you how many I did eat though…) Ahem, anyway- I was perusing Pinterest to try and find a killer sugar cookie recipe, because I love to search by pictures. I ended up landing on this recipe from Make Bake Celebrate.
I followed the recipe exactly, or at least I really tried to. The link I provided above will take you to the recipe and directions, but I’ll go ahead and let you know what I did differently, or where things went a little wrong for me.
So, like I said, I tried following the recipe exactly, but when it was time for all my ingredients to be combined into the perfect dough- I had a slight problem. At this point, I was supposed to have a nice cookie dough, but all I had was one HUGE CRUMBLY mess. Although the original recipe stated that if it’s crumbly to just keep mixing- there was NO WAY what was in my bowl was going to turn from crumbly sand to dough. I couldn’t understand what I had done… I followed the recipe- I used the same ingredients, in the same order. I had no idea what to do, so I tried to improvise. There was no way these cookies were getting away from me. So, I pulled out my coconut oil, softened a couple spoonfuls in the microwave, poured it in, mixed it up and hoped for the best. Nothing. I didn’t dare try adding anymore at the risk of altering the flavor too much- so I pulled out my handy dandy BHG cookbook (with the plaid cover) to see what their sugar cookie recipe looked like. Right away I saw 2 eggs, while the recipe I was following only calls for 1. I ran to the fridge, got out another egg, and added it in. I only had to mix it for a little bit before my dough came together, hallelujah! We were back in business people!
Now, at the time I decided I wanted to make heart-shaped sugar cookies, I thought I had a heart-shaped cookie cutter. After mixing up my dough and putting it in the fridge to chill, I quickly realized that I don’t actually have a heart-shaped cookie cutter. Drat! Just as I was making my peace with the fact that these would have to be plain old round sugar cookies, I saw a box of chocolates I just had to have when we went grocery shopping. It was one of these little boxes, that only holds three chocolates.
It was the perfect shape and size! I ended up just using the lid as my cookie cutter- and it worked like a charm.
The recipe I was following said to bake the cookies on parchment paper, which I unfortunately didn’t have at home. I simply sprayed my cookie sheets with non-stick spray and I had no trouble at all with removing them from the cookie sheets. I had no breaks or anything!
The icing I found from Kitchen Meets Girl was really good, and pretty much exactly what I was looking for. I didn’t want frosting- I wanted an icing that would harden and compliment the cookies perfectly. I followed the recipe exactly, and I used a Ziploc bag with the corner snipped for pipping the icing. This was a first for me, but it was pretty simple! I didn’t have food coloring on hand, so I just put pink sprinkles on a couple of them and called it good.
I’m definitely going to keep this sugar cookie recipe for future use, although I’m going to save myself the grief and just use two eggs next time;)