Desserts at any time are always welcome in our book, but when said dessert also has its own message of support and symbolizes something larger, that’s really something we can get behind. Here, we’ve got the perfect sugar cookie recipe, but it’s the cookie cutters that are the real star of the show:
You can decorate them however you like, but our favorite way is to whip up some pink icing. Once these babies are decked out, they’re ready to be given as gifts and pick-me-ups for our friends and family members who need a little reminder of the sweet things in life.
Pink Ribbon Cookies
Yield: approx. 3 dozen
Ingredients
Cookies
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Icing
- 1 1/4 cups powdered sugar
- 1/3 cup milk or water
- red food coloring, optional
- ribbon cookie cutters
Directions
- In a medium bowl, mix together flour, baking powder and salt, and set aside.
- In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. 3-4 minutes.
- One at a time, beat in eggs (waiting for the first to be incorporated before adding the second), then mix in vanilla extract.
- Gradually add in dry ingredients and mix until just combined.
- Divide dough into two equal parts and roll into discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
- When ready, preheat oven to 350º F and line 2 baking sheets with parchment paper or silicone baking mats.
- Turn out each disc of dough onto a lightly floured surface and roll out to 1/4-inch thickness.
- Use desired cookie cutters to cut out cookies, then transfer them to lined baking sheets.
- Place baking sheets in oven and bake for 7-9 minutes, or until edges are just lightly browned.
- Remove cookies from oven and let cool completely.
- To make the icing, whisk together the powdered sugar and milk until totally smooth, then mix in food coloring, if using. (Add more sugar for a thicker glaze and more milk for a thinner one.)
- Use a spoon or piping bag to ice cookies, then let rest until icing sets.
Recipe adapted from 12 Tomatoes