- 1/2 C Butter
- 1/2 C Sugar
- 1/2 tsp Baking soda dissolved in 2 tbsp milk
- 1/2 tsp Vanilla extract
- 1 Large egg, beaten
- Pinch of salt
- 2 1/2 C Flour
- For the frosting:
- 3/4 C (1 1/2 sticks) Unsalted butter, cold.
- 3 C Powdered sugar
- 2 tsp Vanilla extract (clear vanilla if you have it)
- 1 tbsp Heavy whipping cream
- Beat butter and sugar on medium high speed until sugar is dissolved and creamy.
- In a small glass, dissolve ½ teaspoon baking soda in 2 tablespoons of milk.
- Add baking soda/milk, vanilla, eggs and salt to the butter and sugar mixture. Beat until all ingredients are well incorporated.
- Slowly add flour ½ C at a time and mix until a stiff dough forms.
- Chill in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes.
- Pre-heat oven to 350°F.
- Grab a handful of dough and roll dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat to help prefer browning on the bottom of the cookie.
- Keep dough in the refrigerator to keep the cold.
- Bake at 350° for 10-12 minutes. All to cool slightly before transferring to a wire rack to cool.
- For the frosting:
- Cut butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
- Add 2 C powdered sugar and mix on low speed until incorporated into butter.
- Add 2 tsp vanilla extract and mix to combine.
- Add additional powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes until desired consistency.
- More powdered sugar will make a thicker frosting. Use milk to make the frosting thinner.
- Divide the frosting into as many colors as you think you will need. You should not dye more than 1 cup of frosting for each color. You will use much less frosting than you think. Always keep a little bit of white frosting left over incase you want to dye another color, or lighten the ones you have. To use the gels, start with a tooth pick and slowly add the color to the white frosting. You can always make it darker, but it much harder to lighten the color that you want.
- Colors used: Wilton Icing Pouch- Pink, Brown icing gel, Leaf Green icing gel, Violet icing gel
- To decorate the cookies: Always practice the piping technique on a paper towel before applying to the cookie. It’s best to use a piping bag with a coupler attached so that you can change out the tips used for each element of the cookie.
- Step 1: Use a Tip #47 with the flat side facing up. Pull from the top down to create the vertical lines. Allow to dry as you pipe the rest of the cookies.
- Step 2: Use a Tip #3 to pipe the boarder around the bottom of the flower pot. Hold the piping bag at a vertical angle. Allow to dry as you pipe the rest of the cookies.
- Step 3: Use a Tip #233 with a green frosting to make the grass. Turn the cookie upside down, pulling the piping bag from the top of the pot towards you. Gently lift up as you go.
- Step 4: Create the Drop flowers using a 2D tip. Pipe onto a piece of parchment paper on top of a plate so they can easily be transferred to the refrigerator to harden. Pipe way more flowers than you need because they can break apart. Fill the center with a contrast color using a #2 or #3 tip. Once hardened, transfer to your cookies with an angled spatula.
- To pipe other types of flowers, use a #2 tip and draw on the cookies like you would draw on a piece of paper. Use a color for the flowers and fill the middle with a sugar pearl or contrast color. Use your green frosting to pipe the stems.
- Keep cookies refrigerated to prevent from melting in heat. Gently stack only if needed.
*This recipe is for a half batch of cookies which will make about 24 sugar cookies