Showing posts with label sugar cookies. Show all posts
Showing posts with label sugar cookies. Show all posts

Saturday, June 26, 2021

Red, White, and Blue Celebration Cookies/July 4th Event

Of all the summer holidays, the 4th of July is one of my favorites! Usually we are do a lot of swimming and boating, and of course, eating, as we celebrate throughout the day. All that is followed by beautiful city wide fireworks, which are always the perfect way to end the day, and of course, more food! How do you celebrate the 4th? 

Did I mention we do quite a bit of eating?! This year we will be enjoying the holiday with a picnic table full of food, something on the grill, and desserts waiting in the fridge. I will be serving these 4th of July Patriotic Sugar Cookies as part of our dessert tray. These cookies are easy to make and decorate and they are fun to eat too!

                            

Red, White, and Blue Celebration Cookies   

(printable recipe at end of page)

(makes 5-6 dozen cookies)

2 cups Butter (softened)

2 cups Sugar

2 Eggs

2 teaspoon Vanilla Extract

1 teaspoon Salt

5 cups Flour  

3 teaspoon Baking Powder


Royal Icing Recipe

3/4 cup Warm Water

5 tbl. Meringue Powder

1 teaspoon Cream of Tartar

2.25 lbs Powdered Icing Sugar

Red and Blue Food Coloring

Red Icing Color

Blue Icing Color


Cookie Toppings

white confetti sprinkles

red, white and blue sprinkles

chocolate candy pearls

red, white and blue stars 

mini decor balls 

mini red, white and blue sprinkles



Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together. 

Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes. 

Take out the first sheet, cut out, and start baking at 350 degrees for  8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.

Let cookies cool on cooling rack.

Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed. 

Take 1 cup of frosting and put it into a small bowl. Tint the icing red.
Take another cup of frosting and put it into another small bowl, and tint it blue.
                                                     
Using the white frosting, outline the cookie with a #2 decorating tip
then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.

To make the fireworks on the cookies, place a dot of blue frosting
on the wet cookie.

Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.

               
Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!


Thank you for joining me today and have a wonderful 4th of July Celebration! Check out the list below for more 4th of July food inspiration from my fellow bloggers! There are so many amazing recipes to choose from!


red, white, blue, 4th of July, sugar cookies, cookies, icing, frosting, holiday cookies, delicious cookies
dessert, cookies, treats, holidays, picnic food, snacks
sugar cookies, dessert, treats, snacks, picnics, celebration
Yield: 5 dozen
Author: The Freshman Cook
Red, White and Blue Celebration Cookies

Red, White and Blue Celebration Cookies

Celebrate the red, white, and blue with these fun and tasty sugar cookies, topped with edible sprinkles, chocolate balls, and lots of fun cookie adornments.

Ingredients

  • Cookie Recipe
  • 2 cups Butter (softened)
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 5 cups Flour
  • 3 teaspoon Baking Powder
  • Royal Icing Recipe
  • 3/4 cup Warm Water
  • 5 tbl. Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 lbs Powdered Icing Sugar
  • Red and Blue Food Coloring
  • Red Icing Color
  • Blue Icing Color
  • Cookie Toppings
  • white confetti sprinkles
  • red, white and blue sprinkles
  • chocolately pearls
  • red, white and blue stars
  • mini decor balls
  • mini red, white and blue sprinkles

Instructions

  1. Cream butter and sugar until light and fluffy. Add eggs and extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour mix is incorporated and dough comes together.
  2. Divide dough into small batches that will fit between a large piece of parchment paper. Roll out dough to desired thickness. This recipe will take approx. 6-7 pieces of parchment paper. Stack the parchment paper covering the cookie dough on to a baking sheet, cover tightly with saran wrap, and let it chill in the fridge. Repeat the process until all dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.
  3. Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started. Keep cooking until all cookies are done.
  4. Let cookies cool on cooling rack.
  5. Use a whisk to mix together the warm water and meringue powder in a large mixing bowl or stand mixer. Mix for 30 seconds. Add Cream of Tartar and mix for 30 seconds more. Add confectioner's sugar and mix for 10 minutes on low speed.
  6. Take 1 cup of frosting and put it into a small bowl. Tint the icing red. Take another cup of frosting and put it into another small bowl, and tint it blue.
  7. Using the white frosting, outline the cookie with a #2 decorating tip then fill in the inside of the star. Use a toothpick to move the icing around to fill in the star. Don't allow the cookies to dry. You need them wet so the fireworks can be made and the candies can be attached.
  8. To make the fireworks on the cookies, place a dot of blue frosting
  9. on the wet cookie.
  10. Use a toothpick to pull the blue frosting into a firework. Do the same with a dot of red frosting. The fireworks make a great background for all the sprinkles.
  11. Begin decorating the cookie with all the edible candies. Put them in any design that you like. Get creative and make it fun! I used an assortment of candies such as white confetti sprinkles, chocolately pearls, red, white and blue stars, mini decor balls, and or course, sprinkles! The sprinkles that are large make great decor for these cookies!
https://www.thefreshmancook.com/2021/06/red-white-and-blue-celebration-cookies.html
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Red, White and Blue Celebration Cookies
Created using The Recipes Generator
Posted by at 12:52 AM 6 comments
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Saturday, December 19, 2020

A Christmas Cookie Bakers Dozen

It is that time of year again. I can smell the amazing, comforting aroma of Christmas Cookies..... It has been such a weird and difficult year, so, perhaps these cookies will take your mind off the chaos, if only for a bit!

I have included a bakers dozen of some of my favorite Christmas Cookies. I try to make these cookies every year, but it has not been possible this year, so instead I am sharing them with you, hoping you might be inspired, curious, or just hungry! Maybe you know someone who would love these! Have a Merry Christmas!





Candy Cane Cookies








Egg Nog Cookies

















Click on the title of each cookie and it will connect you to all the info you will need to bake the cookies! I hope you try one or two or all of these recipes!

Merry Christmas!
from
The Freshman Cook!






























Posted by at 12:01 AM 6 comments
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Thursday, March 28, 2019

Flower Pot Spring Cookies / #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

 To celebrate #SpringSweetsWeek today, I made these Flower Pot Spring Cookies and I decorated them with #sprinklepop sprinkles!

Flower Pot Spring Cookies
(printable recipe at end of page) 

Sugar Cookie Recipe
5 cups Flour
3 teaspoon Baking Powder
2 cups Butter (softened)
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract
1 teaspoon Salt
Royal Icing Recipe 
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 lbs Powdered Icing Sugar
Cookie Frosting Colors
Blue-Americolor Sky Blue #103
Purple-Wilton Purple
Yellow-Sunny Side Up Bakery Lemon Yellow
Green-Americolor Mint Green #112
Orange-Wilton Orange
Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
Cookie Sticks


Mix the dry ingredients together, then set aside.
Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again. 


Make the frosting  by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
 Outline the yellow flower using a #2 tip.
Fill in the flower and then place sprinkles in the center. Let dry.
Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
Use a toothpick to spread the colors around. Don't over mix the colors.
 Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
Place cookies in the styrofoam  so they look how you want them to. Add easter grass for fun!

Don't forget about entering the raffle! 
You can do it right here!
Read about all the great prizes you can win, 
see here!




#SpringSweetsWeek

Friday #SpringSweetsWeek Recipes

  • A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
  • Carrot Cake Ice Cream Sandwiches by Crumb Top Baking
  • Carrot Cake Scones by Cheese Curd In Paradise
  • Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures
  • Chocolate Marshmallow Dip by Simply Inspired Meals
  • Chocolate Panna Cotta by The Gingered Whisk
  • Chocolate Wacky Cake by The Gingered Whisk
  • Cottontail Chex Mix by Books n' Cooks
  • Easter Bunny Bark by Our Good Life
  • Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
  • Flower Pot Spring Cookies by The Freshman Cook
  • Homemade Peach Cobbler by A Joyfully Mad Kitchen
  • Key Lime Cupcakes by House of Nash Eats
  • Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
  • Lemon Cake Roll by Sweet Beginnings
  • Marshmallow S'Mores Cookies by Palatable Pastime
  • Mint Chocolate Yogurt Pudding by Cindy's Recipes and Writings
  • Orange Cream Cheese Loaf Cake by A Savory Feast




    • cookies, flower cookies, spring, cookie arrangement
    cookies, decorated cookies
    Yield: 1Pin it

    Flower Pot Spring Cookies

    ingredients:

    • Sugar Cookie Recipe
    • 5 cups Flour
    • 3 teaspoon Baking Powder
    • 2 cups Butter (softened)
    • 2 cups Sugar
    • 2 Eggs
    • 2 teaspoon Almond Extract
    • 1 teaspoon Salt
    • Royal Icing Recipe
    • 3/4 cup Warm Water
    • 5 tablespoons Meringue Powder
    • 1 teaspoon Cream of Tartar
    • 2.25 lbs Powdered Icing Sugar
    • Cookie Frosting Colors
    • Blue-Americolor Sky Blue #103
    • Purple-Wilton Purple
    • Yellow-Sunny Side Up Bakery Lemon Yellow
    • Green-Americolor Mint Green #112
    • Orange-Wilton Orange
    • Sprinkle Pop Sprinkles-Egg Hunt Sprinkle Mix
    • Cookie Sticks

    instructions:

    1. Mix the dry ingredients together, then set aside.
    2. Cream the butter and the sugar until light and fluffy. Add the eggs and extract, and continue to mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour mix is incorporated and the dough comes together.
    3. Cut a piece of parchment paper 2 times the size of the cookie sheet. Fold it in half. Place some dough on the parchment, fold the paper over and roll the dough to a 1/4" thickness. Place the dough on the cookie sheet, and do it again until all the dough is between parchment paper and on the tray. Cover the tray with plastic wrap and refrigerate until firm. The dough will become solid, making it easier to cut out the cookies. This system works great if you are using an intricate cookie cutter too. It cuts the edges and corners perfectly.
    4. Preheat oven to 350 degrees. Use the cookie cutter to cut out the design. Bake in the oven for 8-10 minutes. Then remove cookie from cookie sheet and let it cool on a cooling rack. Once you have cut the cookie from the dough, let the rest of the dough soften a bit and then reroll it and refrigerate all over again.
    5. Make the frosting by pouring the warm water in a mixer and add the meringue powder. Whisk by hand until frothy for 30 seconds. Add cream of tartar and mix for 30 seconds again. Pour all the confectioners sugar into the mixer bowl, and mix using a paddle attachment for 10 minutes. Frosting should be thick and creamy. Cover with plastic when not using. Depending how many flowers you are decorating, tint a 1/4 cup of each color. I matched the colors of the icing to be as close as possible to the colors of the sprinkles to make a cohesive color palette. After coloring the frosting, add a very small amount of water to it until you have the consistency you desire.
    6. Outline the yellow flower using a #2 tip.
    7. Fill in the flower and then place sprinkles in the center. Let dry.
    8. Outline the next flower in blue. Take 2-3 drops of each color onto the inside of the flower.
    9. Use a toothpick to spread the colors around. Don't over mix the colors.
    10. Add the sprinkle over the entire cookie. Use a combination of the small pieces and long pieces, the small dots, the large and small candy balls.
    11. Outline and fill in the third flower. Add an outline of colored trim where needed. While the outline is still wet, add the sprinkles. Don't be shy about the sprinkles. Put them on slightly heavy and then let them sit to dry. Once dry, turn the cookie over to allow the extra sprinkles to fall off, let them fall on parchment paper or a paper plate. Then just pour the extras back into the packet. Let everything dry.
    12. Place cookies in the styrofoam so they look how you want them to. Add Easter grass for fun!
    https://www.thefreshmancook.com/2019/03/flower-pot-spring-cookies.html
    Created using The Recipes Generator




  • Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Posted by at 11:49 PM 42 comments
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Wednesday, December 6, 2017

Place Setting Sugar Cookies / #ChristmasCookiesWeek

I love setting a nice table, especially during the holidays! I often decorate the table formal and traditional, and sometimes I go with fun and cute, like these Place Setting Sugar Cookies. The cookies are basic sugar cookies with the recipients name on them and they are simply placed on top of the napkin at each table setting!
 Place Setting Sugar Cookies 
(printable recipe at end of page)

5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract


Royal Icing  
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 
Red Hot Candies


  Mix the dry ingredients together. Set aside.
 Cream the butter and sugar until light and fluffy. Add the eggs and almond extract and mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour is incorporated and the dough comes together.
Place a spatula full of dough on a large piece of parchment paper. Fold the parchment paper in half, covering the dough. Roll out the dough to 1/4" thickness. Place all the sheets of dough on a baking sheet and cover with plastic. Let refrigerate for 30-60 minutes.
Take a sheet of dough from the fridge and cut out the holly leaves. 
Place on parchment covered baking sheet and bake for 7-8 minutes at 350 degrees. Place cookies on a wire rack and let them cool completely.
Pour the warm water and meringue powder into the bowl of a large mixer. Mix together with a whisk for 30 seconds. It will become frothy and thicker. Add the cream of tartar and mix again for 30 seconds more. Pour in all the confectioner's sugar at once. Use the paddle attachment and start mixing on the lowest speed. Mix on that low speed for 10 minutes. Place frosting into a sealed container to keep fresh. 
Add some green decorating color to white icing. Outline the color and then start filling in the color. Add 3 red hot candies to the pointy end. Let cookie dry.
Use white icing to write the guests name on the cookie. Place on the napkin as a place setting.

 Thank you for stopping by today!
Scroll down and find more cute and delicious Christmas Cookies you will want to make!
Posted by at 9:59 PM 0 comments
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