The poor lighting in my kitchen is a problem because my blog pics never turn out as intended.
I told my husband I need to “up” my photo game for the blog so he gave me my Christmas presents early. He hooked me up with an elongated camera and phone clamp (aka, more hands), a variety of photo lenses including a polarized lens, and an LED camera light.
This is my first post trying out the new gear. 🙂
These soft cut-out sugar cookies are great for any holiday or themed party and so fun to decorate, especially if you have kids! Their not-too-sweet flavor makes royal icing or buttercream frosting the perfect addition. 🙂
I give 100% credit to Mirlanda’s Kitchen blog (mirlandraskitchen.com) for cookie perfection. This is her ‘no-chill sugar cookie’ recipe. It’s my go to at Christmas time because it’s tried and true!
I hope you enjoyed my “photo op.”
- Always ‘spoon and level’ the flour with sugar cookies. Specifically: Use a spoon to scoop the flour into the measuring cup, and then level it with the elongated end of a knife.
- My product turned out crumbly and I followed the directions exactly. After adding a couple splashes of milk to the dough, it came together very nicely.
- Make sure to “under-bake.” I never let them brown, not even a bit.
- Frost them using basic royal icing, buttercream frosting, or take a shortcut and use Wilton’s Cookie Icing.
- How cute are the gingerbread boy and girl? I drew them with my daughter’s Crayola markers! J/K. You can buy the same baking pens from Amazon and they make decorating SO MUCH FUN! Link here: Bakerpan Food Coloring Markers
Cut-Out Sugar Cookies
- 1 cup Unsalted Butter, room temp
- 1 cup White Sugar
- 1 large Egg
- 1 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 3 cups AP Flour
Recipe from: https://www.mirlandraskitchen.com/sugar-cookies/
Enjoy 🙂 xoxo