AuthoradminOur Painted Valentine’s Sugar Cookies not only taste great (hello perfect sugar cookie) but they also are loads of fun to paint. Grab some paint brushes, let’s get started!
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, until light and fluffy. Beat in the eggs and vanilla.
Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
The dough should now be, chilled or frozen. If making cookies in a few days, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or you can freeze the dough balls Wrap them in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight. Then proceed with the recipe.
To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or Silat liners. Cut the cookies out of the rolled dough and place them on the prepared baking sheets.
Bake the cookies for 8 to 12 minutes, depending on thickness. Make sure not to over cook, they will look better if each a consistent light color. Let cookies cool for 5 minutes on the cookie sheet. Transfer to a wire rack until completely cooled.
Cool completely before icing and painting. Be sure not to stack iced cookies as they may stick to each other.
For the icing: Mix together the powdered sugar, meringue powder and water in the bowl of a stand mixer. Add water slowly, this icing will thin out very quickly if not careful. Use it slightly thicker (like toothpaste) to pipe on the outlines of the cookies. You need these outlines to keep the flood icing on the cookies.) To make the outlines use a very small, round pastry tip (#2 is good) For flooding use a larger tip, an offset spatula or a squeeze bottle. Add a little bit more water to the icing, very small amounts at a time (1/2 teaspoon) until the icing is just thin enough that it runs when you use it. First outline the cookies, then flood them. Let cookies dry completely before painting them.
Dilute gel coloring with water, paint on designs. Let cookies dry completely. Store in a cool, dry place.
You can double or triple this recipe according to your needs.
*cookie recipe adapted from The Kitchn
Ingredients
Directions
In the bowl of a stand mixer (or in a large bowl, using a hand mixer), cream the butter and cream cheese with the sugar. Beat for several minutes, until light and fluffy. Beat in the eggs and vanilla.
Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
The dough should now be, chilled or frozen. If making cookies in a few days, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or you can freeze the dough balls Wrap them in plastic wrap and a freezer bag, for up to 1 month. To thaw, leave in the refrigerator overnight. Then proceed with the recipe.
To bake the cookies, preheat the oven to 350°F and prepare baking sheets by lining them with parchment or Silat liners. Cut the cookies out of the rolled dough and place them on the prepared baking sheets.
Bake the cookies for 8 to 12 minutes, depending on thickness. Make sure not to over cook, they will look better if each a consistent light color. Let cookies cool for 5 minutes on the cookie sheet. Transfer to a wire rack until completely cooled.
Cool completely before icing and painting. Be sure not to stack iced cookies as they may stick to each other.
For the icing: Mix together the powdered sugar, meringue powder and water in the bowl of a stand mixer. Add water slowly, this icing will thin out very quickly if not careful. Use it slightly thicker (like toothpaste) to pipe on the outlines of the cookies. You need these outlines to keep the flood icing on the cookies.) To make the outlines use a very small, round pastry tip (#2 is good) For flooding use a larger tip, an offset spatula or a squeeze bottle. Add a little bit more water to the icing, very small amounts at a time (1/2 teaspoon) until the icing is just thin enough that it runs when you use it. First outline the cookies, then flood them. Let cookies dry completely before painting them.
Dilute gel coloring with water, paint on designs. Let cookies dry completely. Store in a cool, dry place.
You can double or triple this recipe according to your needs.
*cookie recipe adapted from The Kitchn
