It has been a while since I last made sugar cookie cut-outs. Yes...it is a little time consuming. You have to make the cookie dough, allow it to chill in the fridge, then roll it out and get flour all over the kitchen, then you
finally to bake them.
Icing the cookies always seems like a daunting task. I never make enough sugar cookie icing and you would think I would have learned by now to make a triple batch of it. I have to stop mid-icing to make more and try to match the
coloring of the icing the best I can to the cookies that are already drying on the counter.
Once I get started it isn't so bad but once I taste the cookies I
that it was totally worth the time! My go to sugar cookie cut-out recipes are right here on AllRecipes. They are the
The Best Rolled Sugar Cookies
Sugar Cookie Icing
I recently made these as a birthday treat for my 6 year old to share with her kindergarten class. I had no idea in the morning how I was going to transport the cookies. After digging around in my pantry I decided to give my chip
and dip container a try and it worked out very well as you will see in the photos below. I filled the center bowl area with Reese's Cups. The best part is that the container has a lid to cover the cookies until they were ready to serve.
Here are a few tips for you that I have learned:
** Plan ahead and allow the cookie dough enough time to chill. **
** Make enough sugar cookie icing the first time so you don't waste time trying to color match. **
** Use a small smooth edged proper butter knife for faster and accurate icing of the cut-outs. My favorite smooth edged butter knife is from Crate and Barrel. It cost $2.95 and I bought it specifically for this purpose. **
** Use a small paint brush (Wilton) to paint the icing into small or delicate areas of your cut-out if needed.**
** Ice the cookies in the evening and allow them to dry on the counter overnight. You will be able to stack, store, or transport then when you wake up in the morning. **
Happy baking! ~MySweetCreations