Mother’s Day is this Sunday and what better way to show your appreciation for the most important woman in your life than to bake her some cookies! Even if you’re not an expert baker this simple recipe and DIY design anyone can do. So let’s start baking!
Ingredients you’ll need for the sugar cookies:
- Unsalted butter – 1 cup (room temperature)
- All-purpose flour – 3 cups
- Baking powder – 1 teaspoon
- 1 large egg
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of salt
Supplies you’ll need for decorating:
- A set of Mother’s Day Stamps (I got mines at Michael’s)
- Black Gel Food Paste Coloring
- NO INK Foam Pad
Now you’re ready to get started!
Sift together the flour, baking powder, and salt. Set aside.
In a mixing bowl cream together the butter and sugar until mixture is light and fluffy.
Gradually add the vanilla extract and egg, 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) 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. 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.
Look I’m no expert cookie decorator here and I’m sure you aren’t either so just try your best.
Most bakers let their cookies sit overnight to let the royal icing dry. (I just waited a few hours.)
I am a big fan of Michael’s Arts & Crafts store. I saw a few Mother’s Day stamps on sale for $1 so I picked up a few. I already had black gel food paste at home so all I needed was a NO INK foam pad.
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.
TO ALL THE MOTHERS OUT THERE…. YOU ARE VERY MUCH APPRECIATED!! HAPPY MOTHER’S DAY