Lindsay Ann Bakes: Sugar Cookie Gifts

Monday, December 17, 2012

Sugar Cookie Gifts

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Adorable and completely edible gift-wrapped sugar cookies. They make a perfect gift, party platter or festive Christmas eve treat.


To make these 100% edible gifts, simply bake and ice your sugar cookies. You can even use store bought cookie dough for a simple alternative! Once they are dry, create ribbon and bows out of fruit leather and transform simple square cookies into adorable little gift-wrapped cookies!



Gift-Wrapped Sugar Cookies

Yield: about 3 1/2 - 4 1/2 dozen cookies

Ingredients

Roll Out Sugar Cookies
  • 2 3/4-3 cups all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 2/3 cups powdered sugar OR 1 cup white granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond, lemon, or flavor extract of your choice, optional

Hard Drying Cookie Icing
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup
  • 3/4 teaspoon vanilla, almond or lemon extract
  • food coloring, optional
  • Fruit leather for edible ribbon (I used "Fruit by the foot")

Directions
Preheat oven to 400 degrees F. In a small bowl, sift or whisk together 2 3/4 cups flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until light and fluffy, about 3 minutes. On low speed, beat in the egg and extract(s). Slowly add the four mixture until dough forms and is no longer sticky, adding extra flour as necessary.

Roll out dough about 1/4 inch thick dusting with flour if it gets too sticky (Tip: roll out dough between parchment paper to avoid sticking to your work surface). Cut out square and rectangular shapes with a cookie cutter or slicing shapes with a pizza cutter or knife. Bake for 7-8 minutes, until edges turn slightly golden brown. Let cool.

For the icing, mix sugar, milk, corn syrup and flavoring extract together in a small bowl until smooth. Divide icing into separate bowls and add food coloring until you have reached your desired color. Pipe, pour, spread or paint onto tops of cooled cookies. Let dry and set completely before decorating with edible ribbon, stacking, storing or packaging. Cut strips of fruit leather to create ribbon and bows and attach them to your completely dry iced cookies, using icing to attache the pieces if necessary. Store in an airtight container.


If you want a more simple version, simply tie


Enjoy!


I am so honored to have had the opportunity to create the "Holiday Bakeshop" recipe collection for the Decemeber/January 2013 issue of Family Fun magazine. I have had my work published in the magazine multiple times, but when I was approached about doing the entire holiday feature this year, I was beyond thrilled. It was especially fun to see my work recreated in the photos in the magazine and always so exciting to see my name published!

Check out my cookies in the December/January 2013 issue of Family Fun Magazine as part of my "Holiday Bakeshop" recipe collection!
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