Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

These Lemon Cake Mix Cookies are super, super amazing!

Seriously delicious.

It has something to do with the softness you already get from the using the cake mix to make the cookies, PLUS it’s even more amazing when you use cake mix that has pudding in the mix.

Dude.

You gotta try these.  Even if you only kinda, sorta like lemon at all.  If you love lemon – well – these will blow you away!  {Trust me:  my coworkers didn’t leave a crumb behind!}

Easy Iced Lemon Cake Mix Cookies

These are also an easy dessert that you can throw together at the last minute when guests show up for a surprise visit, or you’re just suddenly craving something sweet and lemony.

Easy Iced Lemon Cake Mix Cookies

Stir together the cake mix and a bit of sugar, then stir in some eggs and oil.

Easy peasy.  And smells amazing!

Easy Iced Lemon Cake Mix Cookies

I used teaspoonfuls to make mine.

You could make them a little bigger if you wanted, but I find this to be a perfect size.

Easy Iced Lemon Cake Mix Cookies

And the icing is another easy step.

Just mix it all up in a little bowl or cup and drizzle it over the cookies.

Easy Iced Lemon Cake Mix Cookies

It only takes a minute to mix the icing and another minute or two to drizzle it over the cookies with a fork.

Totally worth it.

It really makes the cookies extra special.

Easy Iced Lemon Cake Mix Cookies

Doesn’t that gooey-ness look ah-mazing??

I love these things!

Please share your own pics when you make them here or on my Facebook page!!

{Scroll down to print the recipe.}

Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

Ingredients:

1 box (15 oz.) lemon cake mix
1/4 cup sugar
1/2 cup vegetable oil
2 eggs

Icing:
1 cup confectionery sugar
1 teaspoon lemon extract
1 1/2 to 2 tablespoons water

Preheat oven to 350°F (180°C).

In a large bowl, combine the cake mix and sugar. Stir in the eggs and vegetable oil until fully combined and smooth.

Drop teaspoonfuls of dough onto baking sheets lined with parchment paper. Bake for 9 to 11 minutes or until the cookies are set on top and just barely starting to brown around the edges.

Cool on baking pans for two minutes, then transfer cookies to wire racks and cool completely.

Using a fork, mix all ingredients for icing in a small bowl or measuring cup, starting with 1 tablespoon of water, and adding about a 1/4 tablespoon of water at a time until you reach the desired consistency. It should still be a little thick, but drip easily from your fork.

Drizzle the icing over the cooled cookies, making sure your working space beneath the cookies is lined with waxed or parchment paper for easy cleanup.

Allow icing to set. Store covered. Makes 3 dozen.

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Print the free PDF copy of the recipe:  Easy Iced Lemon Cake Mix Cookies

Enjoy!

Roaming Rosie Signature

Easter Bunny Spiced Sandwich Cookies {take two}

Spiced Easter Bunny Sandwich Cookies

These Easter Bunny Spiced Sandwich Cookies were a lot of fun to hand out on Easter!

They were HUGE, though.

I totally didn’t realize how big the Wilton Comfort-Grip Bunny Cookie Cutter was when I bought it.

Still cute.  Just huge.

And since I used the same recipe I made last year, you can see how I also used a smaller cookie cutter the last time I made these Spiced Easter Bunny Sandwich Cookies.

Spiced Easter Bunny Sandwich Cookies

There are only a few ingredients, and you’re really just mixing everything together in a big bowl, so you wind up with something that looks like you spent a TON of time in the kitchen even though it’s easy to put together.

And I looooooooove making these with the spice cake mix.

Makes the finished cookie taste kind of like gingerbread men.  But not exactly.  More cinnamon-y.

Which is also why I add cinnamon to the cream cheese icing that goes in the middle of the cookies.

Spiced Easter Bunny Sandwich Cookies

Here is the butter and cream cheese all mixed together {above}.

It’s best if these are at room temperature before you start mixing them, to ensure creaminess.

Spiced Easter Bunny Sandwich Cookies

The cookie dough will be a little soft, so you need to form it into a disc, wrap it in plastic wrap, and keep it in the fridge for at least a half hour before rolling it out.

You could keep it in the fridge overnight, but it may need to sit on a counter for a few minutes before rolling, if that’s the case.

And you need plenty of flour on your prep space and on the rolling pin.  So the dough doesn’t stick.

Spiced Easter Bunny Sandwich Cookies

The cookies should be baked on parchment paper.

I use textured aluminum pans that cookies don’t stick to, so I don’t always bother with the paper if I’m feeling lazy.

Spiced Easter Bunny Sandwich Cookies

I usually mix the icing while the cookies are cooling.  But you could do it earlier if you wanted to.

The important part is to make sure the cookies are fully cooled before you add the icing.

Otherwise it’ll melt.

Spiced Easter Bunny Sandwich Cookies

You’ll want to add plenty of icing to the inside of the cookies.

Don’t be stingy!  ;)

And press down the top cookie over the icing, firmly but gently, to be sure it will stick.

Spiced Easter Bunny Sandwich Cookies

Don’t those look gorgeous?

I drew on some whiskers with melted white chocolate and added a pink M&M for a nose.

I guess I could have gone further and done eyes and ears, too, but what I was looking for was simplicity.

You don’t even really need to add the extra decoration if you don’t want to.

Spiced Easter Bunny Sandwich Cookies

And in case you missed where I posted it earlier, here’s the link to my recipe:

Spiced Easter Bunny Sandwich Cookies

Spiced Easter Bunny Sandwich Cookies

Enjoy!

Roaming Rosie Signature

Easy {No Bake} Book Shaped Cookies

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

These book-shaped cookies are soooooo cute!

And I’m a total sucker for cute food.

Anyway, I made these for a book party I was throwing.  You know, because cookies that looked like books seemed like an appropriate snack for a party celebrating books.  :)

The best part?

{Have you read my blog?  Do ya know what I’m gonna say next??}

They were easy!

Cute + easy + yummy = AWEsome!

The idea came from Catholic Cuisine when I found a picture of their Bible cookies on Pinterest.  I just made mine a little differently.

Here are the step-by-step pictures:

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

As you can see from the above picture, I just cut off one end of some Newton cookies and – just like that – the cookies already looked like little novels.

I used the Apple Cinnamon Newtons and Blueberry Newtons, but any flavor will work.

To amplify the effect, I added some icing in a pattern that would make them look a little bit more like fancy hardcover books:  a line down the front to indicate where the spine would start, 4 little lines across the spine in two groups, and a rectangle over the front cover.

And then, for fun, I wrote some words on some of them.  You don’t really need to do that, but I really got into it.

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

To make the icing, all you really need to do is mix a little water or milk into some confectionery sugar, but I actually used the same recipe that I use for my Soft Sugar Cookies and Mini Soft Iced Gingerbread Cookies.

Then you just let the cookies sit for a couple of minutes to let the icing harden, before storing them in a closed container or displaying them on a tray to serve.

They’ll keep for a few days, so you can make them ahead of time.

Easy {No Bake} Book Shaped Cookies at RoamingRosie.com

And they’re totally perfect to enjoy with a cup of warm tea or coffee and a good {you know} book.

To find out more about the amazing books at our party, visit BooksWithRosie.com!

Enjoy!

Roaming Rosie Signature

Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Mini M&M Chocolate Chip Cookies

Ingredients:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]

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And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies

Enjoy!

Roaming Rosie Signature

Mini Soft Iced Gingerbread Cookies

Mini Iced Gingerbread Cookies

So my daughter came home from school with one of those individually wrapped, soft, iced gingerbread men cookies that had red and green sprinkles on it.

I love those things.

And I suddenly realized I hadn’t made gingerbread cookies in years.  Seriously:  years.

So I tweaked an old recipe, rolled out the dough thickly, and dipped them in some royal icing that got a touch of sugar sprinkles.

Uh… YUM.

And I made them miniature.  I did this mostly because I was looking for an excuse to use the miniature cookie cutters I bought on clearance last year, but it turned out to be a wonderful idea.

Bite-sized deliciousness.

Mini Iced Gingerbread Cookies

Look at all the spices and all that sweetness!

You can just tell they’re going to be awesome.

Mini Iced Gingerbread Cookies

It’s a soft dough.

This means it needs to go in the fridge for at least 2 hours before you roll it out.

And you’ll need to sprinkle lots of flour over the counter before you roll it out, and flour the rolling pin, and probably add a little more as you’re rolling.

But that’s okay:  there isn’t that much flour in the recipe itself, so using the extra flour to roll it all out without sticking makes it just the right consistency.

Mini Iced Gingerbread Cookies

And you really need to roll them out quite thickly to get that pillowy softness in the finished cookie.

Nearly a half-inch.  At least a quarter inch.  At minimum.

Mini Iced Gingerbread Cookies

Once the cookies are cooled, just dip them in the royal icing.

Use a fork to stir the icing in between dipping the cookies, and also to scrape excess icing off of the cookies just after dipping them.  You don’t need to scrape the fork directly across the surface of the cookie – just close to it.  If there’s too much icing, it’ll ooze all of the edges and make a mess.

A thin coating is really all you need.  And it spreads as it sits.

Mini Iced Gingerbread Cookies

Be sure to add the sprinkles before the icing starts to harden.

I usually dip about 3 or 4 cookies before sprinkling them.

To make my red and green sprinkles, I simply mixed some red and some green sugar sprinkles together in a small bowl ahead of time.

Mini Iced Gingerbread Cookies

Don’t they look yummy?

I could seriously have eaten all of the cookies by myself.

Luckily, I had help.  :)

But the recipe makes a ton.  Like 12 dozen miniature {1-inch} cookies.  Enough to feed an army.  Or 2 or 3 over-stressed moms.

Either way – seriously worth a try.

Mini Iced Gingerbread Cookies

Mini Iced Gingerbread Cookies

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) butter, softened
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract

Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla extract
3 to 4 tablespoons water
Red and green sugar sprinkles

Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined. In a large bowl, beat butter, brown sugar, and egg with a mixer until creamy. Add the molasses and vanilla and mix until well blended. Gradually add the flour mixture, switching to mixing by hand. Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Generously sprinkle flour over prep space, including the rolling pin. Remove one portion of dough from refrigerator and roll it out to about 1/2-inch thickness, using extra flour if necessary to avoid sticking.

Use mini cookie cutters (or regular sized cutters, if desired) to cut shapes from dough. Place on cookie sheets and bake for 8 to 10 minutes. Let cookies sit on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Mix together the powdered sugar, meringue powder, and vanilla extract. Add water, one tablespoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dip cookies into icing, wiping off excess with fork while cookie is still upside down over bowl. Immediately sprinkle with a mixture of red and green sugar sprinkles.

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For the free printable PDF version of the recipe, click here:  Mini Iced Gingerbread Cookies

Enjoy!

Roaming Rosie Signature

Almond Wreath Cookies

Almond Wreath Cookies

This is another of my favorites when it comes to Christmas baking.

These Land O’ Lakes Almond Wreaths are a soft, flavorful, fun-shaped cookie.

They take a little effort to construct, but once you get the hang of things, they’re pretty quick to bust out.

Almond Wreath Cookies

The use of confectionery sugar in the batter gives the finished cookies a smooth texture.

Almond Wreath Cookies

They are a little soft, though, so you have to wrap up the dough and refrigerate it before shaping the cookies.

But while they’re in the fridge, it’s a good time to clean up the kitchen or even make a different type of Christmas cookie.

Almond Wreath Cookies

I follow the directions given in the recipe for making my wreaths:  Shape one-inch balls, cut balls in half, roll each half into a rope, twist the two rope pieces together and form the twisted rope into a circle.

Again, it takes a minute or two to get the hang of it, but it’s not nearly as daunting as it looks!

Almond Wreath Cookies

I don’t dye my dough.  You could make the cookies green, but I never do.

In the original recipe, they’re left uncolored and decorated with white icing and white sprinkles.  I change that up a bit by using green sugar sprinkles on top of the icing.  I like the look of it.

Almond Wreath Cookies

After brushing the icing on two or three cookies, add the sprinkles before the icing hardens.

If using a larger decoration, like the sugar pearls I used, add them first, and then add the finer textured sugar sprinkles.

You could also use regular nonpareils for a more colorful look.

Almond Wreath Cookies

This recipe can be found on the Land O’ Lakes website: Land O’ Lakes Almond Wreaths

And if you thought they looked scrumptious, you may also want to check out these:

Spritz Butter Cookies

Soft Iced Sugar Cookies

Chocolate Almond Mummy Cookies

Strawberry Cream Cheese Sandwich Cookies

Chocolate Chip Peanut Butter Cookies

Ultimate Norwegian Spice Cookies

Elf-Sized Chocolate Chip Confetti Cookies

Easter Bunny Spiced Sandwich Cookies

Yum!

Roaming Rosie Signature

Spritz Butter Cookies

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

I looooove Spritz cookies!

Of course, I usually just refer to them as “butter cookies” since I’ve found there are a lot of people who have never heard of “spritz.”

Which is a shame, really.

These cookies are almost entirely made of butter and sugar.

There isn’t much in life that’s better than that.

And one of the reasons I made sure to share this recipe is that I recently did a search for spritz and every recipe I found was different than the one I use.  I LOVE these cookies!  The thought of not sharing them with the world was just too terribly depressing.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

These are totally a favorite of mine at Christmas.  I may make them a few times a year, but they’re definitely always part of my Christmas baking.

And my favorite way to make these little guys around Christmastime is by dying the dough green and making little Christmas trees.  It’s easy but super cute.

I also tend to make some red and leave some plain, too, which you’ll see in the pictures.

The easiest way to add the food coloring is to add it into the butter mixture, before you add in the flour.  I usually toss it in with the egg.

But if you’re not planning to dye the entire batch one color {you can see some plain dough in these photos – I did it half plain and half red}, then you can just massage some color into the finished dough with a gentle hand kneading.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

There are a lot of cookie presses out there.

I’ve tried quite a few.

I’ve attempted the electronic version and tackled the pump handle ones, too… but they’re all just plastic pieces of crap, in my opinion.

There’s nothing like my mom’s old copper cookie press.

That said, if you don’t have one, the closest I can come to making a recommendation is the OXO Good Grips one,and only because it has a lot of positive reviews on Amazon.  But you’ll have to judge for yourself.

And please – PLEASE – if you know of a good cookie press, please tell me!!!

The good news?  You don’t actually need a cookie press to make these butter cookies.  Sometimes I just roll the dough into 1-inch balls and dip them in nonpareils.  You could also roll them out and cut them out with a fancy roller, kind of a la my easy cut out cookies.

But I usually use my press because they’re just so darned adorable.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

Another fun option for these little cookies are making cherry wreaths.

These are another big hit and look lovely on cookie platters.

You simply cut a maraschino cherry in half and add it to a wreath-shaped cookie before baking.

If you didn’t dye the dough, you can also add some green sugar sprinkles.  Or some nonpareils for decoration.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

I like the little swirl-looking cookies in red because they remind me of poinsettias.  :)

The sprinkles on those are the white sugar pearls.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

And here they are baked.

Look almost the same as before they were baked, don’t they?

They’re just so pretty … which, if you didn’t know, also makes them taste better.  :)

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

And the trees again.  These are totally my favorites – so cute!

You could also take the time to add a little star to the tops of the trees, if you like.  Sometimes I use daisy sprinkles for stuff like that.

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

When you cook the spritz with cherries on them, you’ll notice a slight darkening of the dough around the cherry.

That’s from the cherry juice.

It’s part of what makes those particular cookies so good, but it also will make them soft.

This is awesome if you like soft cookies – but you need to keep it in mind.  These cookies get REALLY soft over time, so if you’re planning to serve them more than a couple of days past making them, then go ahead and freeze them the day you make them.  Then pull them out the day you’re going to serve them.  I also store these cookies separate from the other spritz that don’t have cherries.

Oh – and below you can see most of what I made out of two batches of the recipe.

I also made some dog-shaped cookies out of the plain {non-dyed} dough.  My girls love these.  :)

Spritz Butter Cookies with FREE Printable Recipe at RoamingRosie.com

Spritz Butter Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400°F.

Cream together butter and sugar with a mixer. Blend in egg and vanilla. In a small bowl, combine flour, baking powder, and salt. Gradually add to butter mixture.

Put dough into a cookie press and follow manufacturer’s directions for making cookies. Press the cookies out onto ungreased cookie sheets. Decorate with sprinkles or cherries, if desired.

Bake for 6 to 8 minutes or until just starting to brown on the edges.

Transfer cookies to wire racks and cool completely. Store covered. Cookies can be sprinkled with powdered sugar just before serving, if desired.

[Color Option: mix gel or liquid food coloring into the batter for colored cookies. You can do this by adding the color to the butter mixture before adding the flour, or, if you only want to color a portion of the dough, by massaging it into the finished dough.]

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And click here to print the free PDF version of the recipe:  Spritz Butter Cookies

Roaming Rosie Signature

Iced Turkey Cutout Sugar Cookies {Edible Thanksgiving Place Cards}

Turkey Iced Cut Out Cookies

Okay, okay:  I know it’s December already….. but I hadn’t quite finished posting about Thanksgiving, yet!

Anyway, I just had to share these adorable turkey cut out cookies.

I used the Soft Sugar Cookie Recipe that I used to make the Iced Autumn Leaves, and – since I only needed 6 turkeys – I also made more leaves.  The same colors of icing worked for the turkeys, too.  :)

And since I was making these only the day before Thanksgiving, my hunt for a turkey-shaped cookie cutter was less than fruitful.  The Thanksgiving supplies in the craft stores had already been replaced with Christmas supplies.  BUT, it turned out that my aunt had a turkey cookie cutter.

The cookie cutter wasn’t deep enough for the cookie dough, but at this point I didn’t have a lot of other options.  And I didn’t feel like cutting out a template or anything crazy like that.  So I pressed the cookie cutter into the surface of the dough to make an outline {see the photos below}, and finished cutting out the cookies with a small paring knife.

Luckily I was only planning on making six.

The rest of the dough became leaves.  Which I also decorated like I did for the Soft Sugar Cookie recipe I linked to above.

For the turkeys, after cooling the finished cookie completely, I outlined a body shape with brown icing, then filled it in, smoothing slightly with a small angled spatula.  Then I outlined tail feathers in red, orange, and yellow, one color at a time, filling them in and allowing them to sit for a minute before adding the next color.

Finally, I added the names of all the kids that were going to be there on Thanksgiving with the yellow icing.  And when everything was dry, I stacked the turkeys on top of the colorful leaves on the serving platter.  They would be amazing as edible Thanksgiving place cards, but we were eating at my cousin’s house, so everything went on one big plate.

Turkey Iced Cut Out Cookies

If I had time to order the cookie cutter online instead of needlessly store-hopping, I probably would have gotten the R&M Gobbler Turkey Cookie Cutter:

Thanksgiving Turkey Cookie Cutter

These would have made my life a lot easier by eliminating the step where I had to cut out each cookie individually with a knife.

And the edges would have been a lot cleaner, too.

Oh, well.  Next year.  And – of course – they still tasted awesome.  :)

Roaming Rosie Signature

Soft Sugar Cookie Recipe {Iced Autumn Leaves}

Soft Iced Sugar Cutout Cookie Leaves

I am looooooving these amazing cookies!

I’ve been meaning to try a new Soft Sugar Cookie recipe for awhile and I’ve been browsing a bunch of sites and recipes, trying to get plenty of tips.

I settled on a recipe that incorporates sour cream and I rolled the dough thicker than I normally do, and cooked it a little less.

Pretty darn perfect.  :)

I typed up the recipe suggesting either vanilla or almond extract.  I prefer the almond, but my kids seemed to prefer the batch I made with vanilla.  Both were good, though.  The only thing to remember is that in the icing, you can use more vanilla than almond extract.  Most people seem to prefer it when the almond isn’t overpowering.

I used my royal icing for the cookies because it dries hard and shiny – which makes them easy to stack when storing/displaying/gifting – and because it’s easy to dip them right into the icing to make the whole ordeal quicker.

Soft Iced Sugar Cutout Cookie Leaves

I liked rolling it out between the waxed paper because it was easy to transfer to the fridge on the back of a cookie sheet, and then I could just pull it out and cut out my cookies.

Soft Iced Sugar Cutout Cookie Leaves

Re-rolling the dough {and having to add the flour to re-roll it} makes the cookies slightly tougher, or less soft, but I didn’t find the difference noticeable, really.

And I’m not about to throw out excess cookie dough.

Soft Iced Sugar Cutout Cookie Leaves

Make sure they’re nice and thick and that you don’t over bake them.  They should NOT be browning on the edges before you take them out – that will eliminate the softness you’re looking for.  In fact, they should look slightly underdone when you take them out.

You can use just about any cookie cutter shape you like.  Here are the Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set that I used:

 Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set

Oh, and the recipe called for parchment lined pans.  I did bake the cookies on parchment paper when I used my regular pans, but what is pictured above are my aluminum Doughmakers Biscuit Sheets, which are textured and so the cookies don’t stick.  If you don’t have pans like these, use the parchment paper.

Soft Iced Sugar Cutout Cookie Leaves

I made the icing while the cookie dough was in the fridge and just set it to the side until later.

For best results:  cover with plastic wrap when not in use, and make sure to stir it often when dipping the cookies in it.

Soft Iced Sugar Cutout Cookie Leaves

You can see that I used plenty of gel coloring to make the icing bright and bold.

Soft Iced Sugar Cutout Cookie Leaves

You can put the icing into a plastic baggy or decorating bag and draw it onto the cookies instead {kind of like my Chocolate Almond Mummy Cookies} but I had been seeking a different method.  I found a few places – and a video – where people were suggesting that you just dip the cookies into the icing.

It worked.  Rather well.

I found that it worked best if you stirred the icing often, even between each dip, and if the cookies were thick enough, you didn’t even get any icing on your fingers.

If the icing was too thick, the cookie may stick a little, and you chance it breaking.  If your icing feels too thick and is pulling back when you try to lift out the cookie, sprinkle in a few DROPS of water and stir to thin it just a bit.  Not too much.

And I’ve tried both a skewer and a fork to scrape off the extra icing.  I prefer using the fork because it’s better than the skewer at efficiently stirring the color into the icing and re-stirring it every few minutes while icing the cookies.

When you lift up the cookie and scrape off the extra icing, don’t actually touch the cookie with the fork.  While still holding the cookie upside down, or tilted to the side, move the fork through any globs of icing that are above the surface of the cookie.  If there’s too much icing on them, it will drip over the sides and leave little puddles around the edges.

Then just let them sit on some wire racks until the icing hardens.  It will harden on the outside thinly at first, so don’t pack them away or plate them right away if you have the time to wait.  Let them sit for at least an hour, but a few hours is ideal.  Just in case.  You don’t want crushed/smudged icing after doing all that work.

And I might say, “all that work,” but, really, it’s easy to do.  It can take awhile due to all the steps, but it is SO worth it.

Because:  yum!

Soft Iced Sugar Cutout Cookie Leaves

Soft Sugar Cookies with Icing

Ingredients:

1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla (or almond) extract
1/3 cup sour cream
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla (or 1/2 teaspoon almond) extract
3 to 4 tablespoons water

Cream together the butter and sugar with a mixer until light and fluffy. Mix in the egg, sour cream, and extract until smooth. In a small bowl, combine the flour, salt, and baking powder, then slowly mix into the wet ingredients until just combined. Do not over mix. Separate the dough in half and roll each piece out between two sheets of waxed paper to a thickness of about 1/2 inch. Refrigerate dough for an hour.

Preheat oven to 350°F (180°C). Remove dough from refrigerator and cut out desired shapes with cookie cutters. Gently gather scraps and reroll on a floured surface. Place cookies an inch apart on parchment lined cookie sheets and bake for 9 to 11 minutes. Do not over bake! Take them out when they appear just about to be done, and before they brown. Let cool completely on a wire rack before icing.

Mix all of the icing ingredients together with a fork. Start with 3 tablespoons of water and add more, about a 1/2 teaspoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dye it your desired color, dividing it between separate bowls first if using multiple colors.

Dip the tops of the completely cooled cookies into the icing. Gently pull out the cookie and use a fork or skewer to scrape off excess icing without touching the cookie itself. Set cookie on top of a wire rack that’s positioned over waxed paper or foil and allow to harden completely, letting the cookies sit for at least an hour. Store covered.

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And click here to print the free PDF version of the recipe:  Soft Sugar Cookies with Icing

Enjoy!

Roaming Rosie Signature

Cutout Cookies: The Easy Way!

easy cut out cookies

I recently made Chocolate Almond Mummy Cookies.

They were REALLY good.

So when I was craving some homemade cookies the other day, this recipe was still fresh in my mind and I was totally thinking that I could use some more iced chocolate almond cookies.  So I made a batch.

I did not, however, feel like cutting out the cookies.  So I simplified the entire process by using a pizza cutter to cut the rolled out dough into a bunch of squares.

Didn’t even measure.

I did re-roll the uneven outer cookies and re-cut them to make nicer looking squares… but that only took and extra minute or two.

I had some fun with the decorating.  Just poured the icing into a plastic baggy, snipped off the corner, and drew.  Played around with patterns and letters.

And then, the important part:  I ate them.  :)

Roaming Rosie Signature