Guest #3 of the "LOOK WHAT I CAN DO (YOU CAN DO IT TOO)!" series: Lyndsay R. with a super delicious KID FRIENDLY sugar cookie recipe!

Friday, January 13, 2012

Photo taken by Amanda Donaho (Our first
guest blogger of the series as chance would
have it:) Visit Amanda Donaho Photography.

Today's guest blogger is my talented friend Lyndsay (baker extraordinaire), who was kind enough to write up this detailed recipe for KID FRIENDLY sugar cookies (Yes, super kid friendly). There are two things I am horrible at baking...bread and sugar cookies. So, this weekend the kids and I are going to give this recipe a whirl. The kiddos are beyond excited about this! So much so that Sassafras wrote up a grocery list and at the top was, "home made cookee stuf for moms freind linsee's resepy." LOL! 

Lyndsay is a busy mother of two. She has had her share of huge challenges over the past few years (I wanted to give a summary of these challenges, but the summary didn't do her story justice...so, we'll save that for a later post:) and she's taught herself the ins and outs of baking to cope. We're talking more than just a little taste testing...she's studied the chemistry of baking and done the same recipes over and over until perfect. So, let's follow her lead, gather our chicks, get our hands dirty, and make some cookies. Remember...YOU CAN DO IT TOO!

(Please read her notes and commentary following the recipe for further help. Ex: You can use a regular hand mixer).

Kid-Friendly Sugar Cookies
makes 2 to 2-1/2 dozen 3-inch cookIes

Ingredients:  
3-1/4 cups (390g) all-purpose flour, plus a little more for rolling out dough
½ teaspoon salt
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups (180g) confectioners sugar
1 egg, at room temperature
2 teaspoons vanilla (or almond) extract


How to:

Find a “helper.”  


Preheat oven to 400.
Line baking sheets with parchment paper.
Measure flour, salt, and baking powder into a medium bowl.  Use a fork and stir a few times to combine. Place butter in bowl of mixer fitted with paddle attachment.

Turn mixer to low speed and cream butter for a few minutes until it is lighter and coats the side of the bowl.  





Add sugar to butter, and continue to mix on low to medium-low speed until thoroughly combined, scraping down sides of bowl with spatula once or twice if needed. Add egg and vanilla and mix on low speed for about 30 seconds. 






Then turn to medium for an additional 30 seconds or until incorporated. 


With mixer on lowest speed, add flour mixture to butter mixture in three additions, waiting until flour is just combined before adding each addition. Dough will start to pull away from sides of bowl, and should be soft, but not sticky. 


If dough is still a little sticky, add 1/4-cup more flour and mix thoroughly.    
Let your “helper” lick the paddle.


Lightly flour rolling surface and rolling pin. 
Form dough into a ball and place on rolling surface.  Lightly flour dough. 
Use floured rolling pin to roll out dough to 1/4-inch thickness.




Use cookie cutters! Place cut-out pieces of dough onto the parchment lined baking sheets. 
Re-roll leftover dough as needed until all cookies have been cut.




Bake cookies in preheated oven for 7 to 8 minutes.
Cool on cookie sheet for 5 minutes then transfer to a cooling rack lined with parchment paper.
Let cookies cool completely before decorating.


 Check out these darling cookies Lyndsay made and decorated!







Notes & commentary from Lyndsay:
I love sugar cookies.  
This is a VERY forgiving recipe.  It is forgiving enough that I would let my 3-year-old measure everything but the baking powder.  I have included weight measurements in the ingredients because that’s how I usually measure when baking, and these are what I have found to be the “optimal” measures for this recipe for a cookie that turns out great consistently.  However, in several test runs of the recipe with the kids by my side, I have found that heaping scoops of sugar, sloppily cracked eggs, and an accidental extra 1/2 cup of flour didn’t destroy the end result—we still got soft and delicious cookies.

I wrote this recipe for use with a stand mixer, but a hand mixer can be used as well.  If that’s what you would like to use, just note that when I tried the recipe with my hand mixer, it had a lot of trouble keeping up with the last addition of flour.  I ended up ditching the mixer and kneading in the last bit of flour with my hands.  And they still turned out great!

Cookies will be finished baking BEFORE the edges turn golden.  When the tops of the cookies look dry and not doughy, it is time to take them out.  

It is not necessary for the flour, baking powder, and salt to be sifted.
This recipe does NOT need to be refrigerated prior to rolling.
Baked and cooled cookies can be frozen in an airtight container.  Just let them come back to room temperature before serving or decorating.
Practice makes perfect.

Isn't her little guy adorable? He looks so happy making those cookies with his mama. Thanks again Lyndsay.
PS- If there is ever a time you have questions for one of my guests, please comment on the post, or email me at jodylong82@gmail.com and I will forward your question on to them. 

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1 comment:

  1. Yay! I finally made the cookies yesterday with the kiddos and it was awesome! It's an easy recipe, they taste great, bake fast, and really are super kid friendly. Thanks Lyndsay!

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