Hey there kiddos! Remember those adorable little tuxedo cookies I made for my cupcake party last weekend? I made another batch, but ditched the hazelnut frosting for a lightly cinnamon flavored one and may have hit the jackpot with this recipe. Wanna know how I know? Because The BF kept asking me if he could eat another one before I had a chance to photograph them.
Folks: This never happens. Like, ever. Ever, ever.
The hazelnut frosting was good, but it competed with the flavor of the butterscotch which is just ever so subtle. The cinnamon frosting though? Out of this world. I’m amazed I had as many left to photograph as I did.
Now let’s talk for a minute about decorating sugar cookies. As you can clearly see this is not my forte. I am not Bridget from Bake at 350. I’m not Georganne from Lila Lola with mad skillz. Mine are lumpy, misshapen and even a little dull looking. Womp. But what they lack in presentation skills they more than make up for in flavor.
Hands down this is one of my favoritest new cookie recipes. This is how good it is: when I made the dough to chill, I tested aaaaaaabout 4 cookies worth of raw dough. And then I “trimmed” it after it had chilled so I could have an even log, because if my piping skills are that bad you can only imagine how terrible I am at rolling a uniform log. But thats okay, just means there’s more for nomming on.
Oh the noms. So nommable.
Any whozit. Make these. They’re stupid easy. You can make a big batch and chill it (or freeze it) and just slice off how many you want to eat. You don’t even need to pipe fancy frosting on. Just whip up a batch of powdered sugar with milk, a bit of vanilla and whatever else floats your boat, drizzle it on and call it a day. wham-bam-thank-you-ma’am.
*Just a Note: I followed this recipe by weight only and have not tried the volume measurements. It’s easy to make only a half batch of this when you’re measuring by weight. I’ve listed both measurements below.
- 11¼ oz (2¼ cups) flour
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened but still cool (this makes it easier to roll later)
- 5¼ oz (3/4 cup packed) brown sugar (I used light)
- 2 oz (1/2 cup) powdered sugar
- 2 large egg yolks
- 2 tsp vanilla (or a smidge more)
- I followed Bridget's recipes and added ½ tsp clear vanilla and a dash of cinnamon extract
- Cream the butter and sugars together until light and fluffy - about 2 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl.
- When the sugars are creamed add the egg yolks one at time, beating well between each addition. Then add the vanilla, mixing until incorporated.
- With the mixer on low slowly add the flour just until incorporated and no streaks remain, less than a minute.
- The dough should be soft but shouldn't stick to your hands. If it does then chill it slightly before rolling. Dump the dough onto a work surface and get your hands damp, this prevents the dough from sticking too much. Roll into an even log. 1 log about 2-inches in diameter if you want bigger cookies or two logs about 1 inch in diameter if you want smaller ones. Wrap in plastic wrap and chill for at least 1-2 hours, preferably overnight.
- When ready to bake heat oven to 350ºF and line a baking sheet with parchment or a silpat.
- Slice the log into ¼ inch thick disks. These don't spread much so you can fit about 15 to smaller pan and about 20 to a larger pan.
- Rewrap and chill the dough you aren't using yet.
- Bake for 8-10 minutes or just until the edges are golden. Let harden up slightly on the pan before removing to a wire rack to cool completely before frosting.
- If you want your cookies to have a perfect shape use a round cookie cutter approximately the same size (a little smaller is best) than the log you rolled. When you remove the cookies from the oven to cool immediately cut with the cookie cutter for perfect edges. These cookies are a little crumbly though, so you may find crumbs sticking to the edges. Don't forget to eat the scraps because those have no calories! 😉
Bridget's Royal Icing 102 post pretty much sums up everything, and I'm clearly no expert on how to pipe and frost cookies so I suggest you just head over there for some tips. Or check out these bloggers who clearly have it figured out.