Decorated Sugar Cookie for Holidays!

If you're looking for sugar cookie recipe that won't lose their shape while baking, try this one. These sugar cookies are amazing. They are soft, buttery and delicious.  I flavor the dough with cardamom and orange blossom extract. You can definitely flavor it with anything you like, for example extract, spice or herb. I'm going to flavor it with earl grey leaves next time.

I use fondant for all the cookies, except the wreath cookies that I use royal icing. I think using fondant is much more easier than using royal icing. You just cut it out and put on top of the cookie.


- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. cardamom powder
- 1/2 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 egg, room temperature
- 1/2 tsp. orange blossom extract

Preparation :

1. Sift all dry ingredients together in a bowl. Set aside.
2. In a standard mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.
3. Add the egg and extract, beat until fully combine.
4. Lower the speed to low, add dry ingredients. Beating until just combine.
5. Roll out the dough between 2 sheets of parchment paper. Refrigerate for an hour.
6. Peel off the top parchment paper and leave the dough on the bottom parchment paper. Stamp cookies out of the chilled dough. Place cookies on baking sheet. Freeze for 10 minutes.
7. Bake at 350 degrees for 10-12 minutes, depending on the size. The cookies should feel firm, but they should not color much.
8. Cool completely before decorating.

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