Food

How To Make The Cutest Cookies On The Planet

SO TWEE. And you love it.

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These Embroidered Sugar Cookies are the work of Jackie Alpers, the author of Sprinkles!, a cookbook full of things like Sprinkles-Stuffed French Toast, Sweetheart Party Popcorn, and a step-by-step photo guide on how to cover a cake in sprinkles (i.e., a groundbreaking work of culinary happiness and sugar philosophy).

To make them you will need:

Izy Hossack

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons sugar

1 egg, at room temperature, beaten

1 teaspoon pure vanilla extract

Meanwhile, make frosting. You will need:

1 (8-ounce) package cream cheese

1 cup confectioners' sugar, sifted, plus more to taste

2 tablespoons milk

1 teaspoon pure vanilla extract

1. Pipe a line of frosting around the outside of the cookie like this.

2. Fill in the circle of frosting by lining it with concentric circles, as above.

3. Let the frosting harden for 15-20 minutes.

If you don't have a piping bag, just fill a plastic zippy bag and cut off one of the corners with a pair of scissors.

Embroidered Sugar Cookies

Recipe from Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers

Makes about 2 dozen cookies

INGREDIENTS

Sugar Cookie Dough

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup plus 2 tablespoons sugar

1 egg, at room temperature, beaten

1 teaspoon pure vanilla extract

Frosting and Topping

3 cups Royal Icing (recipe below)

1/3 cup tinted sanding sugar

1/2 cup amount jimmies, in several colors

1/4 cup yellow dragées

PREPARATION

1. Sift together flour, baking powder, and salt into a bowl.

2. In another bowl cream butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Beat in egg and vanilla. Mix in flour mixture until dough is smooth and firm.

3. Divide dough in half and shape into two 1/2-inch-thick disks. Cover them in plastic wrap and refrigerate for 2 hours. (At this point the dough can be covered in plastic wrap, sealed in a zip- top plastic bag, and frozen for up to 2 weeks.)

4. Preheat oven to 325°F. Line several baking sheets with parchment paper.

5. Place dough on a lightly floured surface and dust dough with more flour. Gently roll each disk to a thickness of 1/8 inch. Using a cookie cutter, cut out cookies and then place about 1-inch apart on prepared sheets.

6. Bake for 10 to 15 minutes, rotating sheets halfway through baking, until edges are golden brown. Transfer cookies to wire racks with a metal spatula and let cool.

7. Decorate cookies with icing, colored sugars, and sprinkles. Use clean hands or kitchen tweezers to place jimmies on cookies in a decorative pattern. For flowers, place 1 dragée at the center of each blossom.

Draw inspiration for cookie decoration from embroidery, cross-stitch, or your favorite floral patterns.

Sugar Cookie Frosting

Recipe from Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers

Makes 3 cups

This delicious cream-cheese-based frosting stays soft long enough for you to

decorate your cookies, and then it develops a smooth, slightly shiny surface that holds

the sprinkles in place. It's a softer alternative to royal icing.

INGREDIENTS

1 (8-ounce) package cream cheese

1 cup confectioners' sugar, sifted, plus more to taste

2 tablespoons milk

1 teaspoon pure vanilla extract

1/4 to 1/2 cup sprinkles, if desired

PREPARATION

1. In the bowl of a stand mixer on medium speed, beat cream cheese for 1 minute, or until creamy and soft. Add confectioners' sugar, milk, and vanilla and beat for 1 minute, or until smooth and fluffy.

2. Increase mixer speed to medium-high and beat for 3 minutes more, or until no lumps remain. Taste and beat in sprinkles (if necessary) and more confectioners' sugar as needed.