There is something about the cooler weather and shorter days that gets me in the baking mood. It’s been quite dreary here in Southern California, which means it’s really the perfect weather to bake! I ventured to make traditional cupcakes and cookies this weekend, which I’m certain my husband is quite happy about, given my recent delve into the world of vegan cooking and baking.
My first project was to make some festive sugar cookies! I used Wilton’s simple but delicious Roll-Out Sugar Cookies. What distinguishes these cookies from traditional sugar cookies is the addition of almond extract! Here is the recipe, courtesy of Wilton:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Instructions:
1. Preheat oven to 400°F.
2. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and extracts; mix well.
3. Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.
4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick.
5. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.
Makes about 3 dozen cookies
As I mentioned above, the recipe is very easy to make but I have some tips I’d like to share.
1. Don’t cut the recipe in half. I’ve tried it. The dough is already on the softer side and cutting the recipe in half won’t yield the proper consistency.
2. While the recipe indicates that the dough should not be chilled, you can refrigerate prior to rolling it out if you find that it’s too soft.
3. I recommend using a stand mixer to combine all ingredients completely and then using your hands to knead the dough before rolling it out.
4. You can roll and cut cookies out on parchment paper if you’re finding it difficult to transfer them
While these sugar cookies taste delicious unfrosted, I definitely recommend experimenting with a buttercream or color flow icing, particularly as we enter the holiday season. You can make your own icing, however, Wilton also offers a Buttercream Icing Mix that tastes incredible. I also find that I can achieve a much better consistency when I use the mix versus making it from scratch. Here are some of my tips on making this icing:
1. Be prudent when it comes to the liquid. I prefer to err on the side of caution so the icing isn’t too thin. You can always add more liquid to thin it out if you need to.
2. Keep the prepared icing covered with a damp cloth so it doesn’t dry out.
3. Again, I recommend using a stand mixer to achieve the right consistency. As I was decorating, I periodically started the mixer again to prevent the icing from hardening.
4. To tint the icing, use a toothpick with Wilton’s Icing Colors. Be sure not to dip the toothpick back into the color after you’ve dipped it into the frosting. Be sure to mix it well and take note that the colors will deepen a bit.
5. Be sure to allow plenty of time for decorating. Tinting the icing (particularly if you plan to tint with multiple colors) takes time.
To give your cookies and cupcakes that extra pizazz, try experimenting with Wilton’s sprinkles, sparkle gel, and cupcake picks. Here are some of the cupcakes I decorated (I took the easy way out and made them from a boxed mix).
What I like about using Wilton’s products is the fact that the company makes it easy for anyone to achieve something that looks amazing. Walmart offers an entire line of Fall and Halloween baking and decorating products. You can visit your local store for a more complete selection or check out the products online.
Disclosure: I participate in the Walmart Moms program and am compensated for my time and honest opinions.
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These both look like great recipes and lots of fun to make AND eat!
Thanks for sharing.