|The Queen (ELC happyland people)|
How did you spend your 4-day bank holiday weekend?!?!
I had bought fun crown and flag cookie cutters from Lakelands in preparation for the Jubilee, but as always I make them on the day so I was unable to share with you ahead of time. I didn’t make any fancy cookies with flooding etc… I want to do that one-day, but one day when I am kid free and I don’t have to worry about the impatience of children!
So, we used Dr. Oetker colour gels! We still had fun decorating them! My oldest Mini-Baker was very impressed with the Queen as we watched the coverage on TV. I’m not going to lie I was pretty impressed with the Queen too! Think of all the things she’s seen and done in her lifetime? She also looks extremely well for her age! I hope we get to see a Platinum Jubilee!!
This makes a lot of dough and we made some Mickey Mouse ones and butterflies too!If you are looking for an easy simple sugar cookie recipe to use for decorating cookies look no further! Enjoy!!
Simple Sugar Cookies from Sprinklebakes: Dessert Recipes to Inspire Your Inner Artist
½ pound (2 sticks or 228) butter, softened
1 cup plus 2 tbsp granulated sugar
1 egg, lightly beaten
1 tsp vanilla extract
3 cups all-purpose flour, more for rolling
pinch of salt
With a stand mixer, mix the butter and sugar together until just incorporated. Heather from Sprinklebakes says not to over mix or the cookies could spread while baking.
Add the egg and vanilla extract. Mix on low speed.
Add the flour and salt, mix on low until dough is formed and there are no longer any streaks of butter in the mixing bowl. Heather also says that if the dough clumps around your paddle attachment then it’s a good sign your dough is the right consistency.
Line your baking sheet with parchment paper.
Turn the dough out onto a sheet of plastic wrap and form into a ball (the dough will not be sticky) wrap tight and refrigerate for 1 hour.
On a well-floured work surface knead the dough slightly making it into a disc before rolling out. Roll to a ¼ -inch thickness. To get perfectly even dough use guide bands or two flat ¼ inch dowels as guides.
Cut out desired shapes and transfer to prepared baking sheet. Heather says to be careful not to stretch the cutout, as it will warp when baking.
Refrigerate for 30 minutes this will help the cookies keep a crisp shape!
Preheat oven 350F/180C. Bake for 15-20 minutes or until golden around the edges. My baking sheet wasn’t big enough for all my cookies so I baked in batches I found the second and third batch only took 15 minutes where the first batch took the full 20 minutes.Cool for 5 minutes transfer to a wire rack and then decorate as you please when they are completely cooled.
|I like simple easy decorations too!|