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Sugar Cookie onesies

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Description

SUPER CRAP picture, I know... It's late and the lighting is bad. That's my excuse.

We gave these at my Baby Shower.

Chocolate Sugar Cookies

SOURCE: [link]
Ingredients:
¾ cup all-purpose flour
1/3 cup Dutch process cocoa powder
Pinch of salt
6 tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 large egg
½ tsp. vanilla extract

Directions:
In a small bowl, combine the flour, cocoa powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours (for me it was overnight).

Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface (I had to use lots of flour on mine) , roll the dough out to about ¼-inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Sugar Cookies

SOURCE: [link]
Ingredients:
1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

Directions:
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.

Royal Icing

SOURCE: [link]
I substituted some of the water for vanilla extract, because the meringue powder is really not that tasty on it's own.

Royal Icing
Ingredients:
4 cups powdered sugar, sifted
2 tbsp. meringue powder
2 tbsp. vanilla extract
3 tbsp. water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Image size
3648x2736px 3.67 MB
Make
Canon
Model
Canon PowerShot SD880 IS
Shutter Speed
1/50 second
Aperture
F/2.8
Focal Length
5 mm
ISO Speed
400
Date Taken
Apr 8, 2011, 5:44:26 PM
Sensor Size
6mm
© 2011 - 2024 maytel
Comments18
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ayesi's avatar
They are very cute and a great idea for a baby shower :)