So, one of my favorite things to do is decorate sugar cookies. I love how something so scrumptious, like a cookie can become such a wonderful artistic canvas. Sprinkles, brightly colored icings and funny designs make sugar cookie decorating one of the most fun things to do on the planet.. If that came across as a little exaggeration, ask around I’m sure any of your other die-hard baking friends will agree it’s pretty much the bomb!
Now here is the thing, although sugar cookies and icing seem so simplistic, perfecting either of these recipes is not. Especially when you’re looking for just the right amount of softness in a cookie without it being easily breakable and also attempting to find the precise consistency and great taste of royal icing, the notion of ‘simplistic’ frosted sugar cookies goes out the door!
I’m pleased to announce though, that through all this difficulty I have found what I perceive to be the BEST Iced Sugar Cookie out there! These precious cookies have a soft texture when you bite and a sweet, cake battery tasting flavor that is know your socks off yummy! Not only is it delicious, it is oh so easy! These cookies use cake mix, butter and eggs and that’s it! The icing is also sweet with harmonious tones of vanilla that seep through. The icing also set up very nicely after leaving the cookies out over night, which is perfect for bagging cookies, as the icing designs won’t get messed.
So, you’re looking for THE cookie to bring to the party? Well, you’ve found it!
The BEST Cake Mix Sugar
Original Recipe Post Here via On Sugar Mountain
1 Box White Pillsbury Cake Mix
1 Stick Salted Butter, room temperature
1. Preheat oven to 350 F. Flour a rolling station for dough and prep cookie cutters. Grease pan or place parchment paper down on cookie sheets.
2. Combine all ingredients in a stand up mixer fitted with a paddle attachement. Mix until dough forms.
3. Roll out dough on flour. (May need lots of flour to make it not sticky! Keep adding just until it’s not sticky. Be sure not too add too much or it’ll become tough.) Cut out designs.
4. Place cookies on sheet. Be sure to leave space, as they expand. Bake for 8-10 minutes, until golden brown.
5. Allow to cool up to 10 minutes, then move to cooling rack to fully cool.
Modified This Recipe from Crouton CrackerJacks
3 Cups Confectioner’s Sugar
2 Egg Whites
2 Teaspoons Vanilla Extract
Milk or Water
1. Mix confectioner’s sugar and egg whites on low until they are mixed.
2. Add vanilla extract and beat on high for 1 minute. (Icing will be very thick, glue like.) * Divide amongst bowls and add coloring, if desired.
3. Add in about 1 tablespoon of milk or water (I used milk) and beat on high for 3 minutes to thin icing. If texture is still not thin enough, add milk or water to frosting on low by the teaspoon.** Divide amongst bowls and add coloring, if desired.
4. Frost away!
*For the thicker, outlining icing that goes around the edges. Step 2 is most likely the consistency you will want. If it’s too thick to pipe, add 1 tsp of milk or water until it’s pipeable To outline use a thin icing tip Wilton tip #3 or 4, which can be found at Michaels Craft Store, WalMart, and so on.
**Thin icing that is used for flooding or more simply just to frost without a piping bag is found in Step 3. Once the outlining icing has set up, flood cookies using a piping tip, such as Wilton #9 or #10, found at Michaels Craft Store, Walmart and so on.
-Keep in mind, once flood icing is dry, outlining icing can be applied on top to add details.
For Icing Coloring I suggest Wilton brand, which you can purchase at Michaels Craft Store.
I hope you enjoy making these scrumptious babies! Happy Holidays!
If you’re looking for ideas to decorate your cookies, check some of the ideas listed below or there is always Pinterest, which we all know is never a bad idea! (:
Original Image via Biglittlea.com
Original Image via Sugardotcookies.blogspot.com
Original Image via Eatingrecipe.com