Mother’s Day Sugar Cookies

Just because Mother’s Day is a few weeks away doesn’t mean you can’t show your mother a little appreciation in the meantime right?  My mom recently underwent knee surgery and has been feeling a bit down and cooped up in the house so I wanted to do something nice for her.


Here are the ingredients you’ll need:

Unsalted butter – 1 cup – 226 g

All-purpose flour – 3 cups – 375g

Baking powder – 1 teaspoon – 5g

1 large egg

1 tablespoon of vanilla extract 

1/4 teaspoon of salt

Sift together flour, baking powder, add salt, set aside.

In a mixing bowl cream together the butter (at room temperature) and sugar for about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light and fluffy.


Gradually add vanilla extract and egg mixture, beating anywhere from 30 seconds to one minute until well mixed in.
Now gradually add flour (about 1/2 cup to a cup at a time). Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.



Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 30 to 60 seconds, until dough comes together.


Wrap the dough in a plastic wrap and refrigerate overnight (8 hours) or minimum 4 hours.  I choose to let the dough sit overnight in my fridge. Once you take it out it will be a bit hard, I break apart the dough and then I warm it up with my hands for a bit before I start the rolling process (be sure to flour your surface and hands first).


A good tip I learned is to roll your dough between 2 pieces of wax or parchment paper so your dough won’t stick to the rolling pin.



Once you have rolled your dough to its desired thickness, about 1/4 inch thick (thick enough to stick in your candy sticks) you can now start to cut out your cookies using your cookie cutter(s) of choice.


Place the cookies on a baking sheet lined with parchment paper.  Start to stick the candy sticks halfway into the dough (another tip is if the stick pokes out on the other side of your cookie take extra dough and place on top of the stick to keep in place). Chill the cut outs in the fridge for about 10 minutes before sticking in the oven.



Again I must stress everyone’s oven temperature will vary. My oven gets extremely hot very fast so I baked my cookies at 350F for about 8-9 minutes rotating the tray at the halfway mark.

Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.  After my cookies have cooled I start decorate them and first up I had to ‘flood’ them with yellow royal icing.  I must say as my first time decorating cookies it was a bit tricky.  I had to learn not to pour as much since the icing is so runny it’ll flood the entire surface of the cookie on its own.


Also if there are bubbles I poked them with a toothpick.  Most bakers let their cookies sit overnight to let the royal icing dry but again I must stress here at AppetiteDeluxe…


So I let the cookies sit out for about 1-2 hours then another hour in the fridge before I finished the decorating process.

I am a big fan of Michael’s Arts & Crafts store.  I was shopping there the other day and I saw a few stamps on sale for $1 so I picked up a few. I knew instantly I would use them to decorate my sugar cookies.  I already had black gel food paste at home so all I needed was a NO INK foam pad. Another good tip is if you sign up for Michael’s newsletter you get a 20% off coupon on your next purchase just for signing up with them.



Simply take your food gel paste and pour into the foam ink pad. Press your stamp into the pad and then onto your cookies. A few of the cookies the royal icing wasn’t set yet or I was pressing down too hard but the designs smeared a bit so be careful.  I also had some frosting sitting in the fridge I made and I just added a drop of the black gel food paste color and piped out little dots around the edges of the cookies.



Pretty cool and pretty simple.  The cookies are soft and I think keeping the dough in the fridge overnight was the key to these turning out so yummy!   Flavor options: Use lemon zest with combination of vanilla extract or lemon extract, or orange zest.



Sugar Cookie Recipe via Haniela’s


2 thoughts on “Mother’s Day Sugar Cookies

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