Today is my third blog post in my week-long blog post challenge! I absolutely love the look of these cookies; not to toot my own horn, but they turned out fantastic! I love the colours, love that they have a silver sheen to them- thanks to my new Wilton Color Mist, and I love the delicacy of the snowflakes and all the ornaments!
You may have noticed that there are actually 2 different cookie doughs in the picture. I'm going to be posting the recipe for the Brown Sugar cookie dough today, and the Chocolate in the next few days! I really liked the flavour of the Brown Sugar cookie dough; it tasted like a mild gingerbread with a hint of orange.
For my recipe and directions on royal icing, check out my post on Baby Shower Cookies.
Yield: about 2 1/2 dozen
Ingredients:
3/4 cup unsalted butter, softened
1 1/2 cup dark brown sugar
2 eggs
1 tablespoon milk, half and half, or orange juice
2 teaspoons extract (I used orange and vanilla)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Cream together butter and sugar. Add eggs, one at a time, scraping down the bowl after each egg. Add extract and milk, and mix until just incorporated. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it is sticky, add flour little by little until it isn't.
Divide dough into two parts, wrap in plastic and chill for at least 30 minutes.
Roll out dough to desired thickness (I aim for 1/4 inch) and cut into shapes. Dust lightly with flour as needed. Set cookie pans in the freezer for 5-10 minutes before baking to help prevent spreading. However, I noticed that with this recipe despite chilling it before baking, the dough still spread quite a bit.
Bake at 375 F for 8-10 minutes. Cool on baking pan for 5 minutes before removing to wire rack to cool completely. Decorate as desired.
Source: Sweet Sugar Belle
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