Sugar Cookies on a Stick
This dough is great for making cookies on sticks, but it's also great for making cut-out cookies that are sturdy enough to ship and which keep fairly well.
Servings 1
Ingredients
- 3 cups all-purpose flour 13.5 oz/380 grams
- 1 teaspoon baking powder
- 2 sticks butter unsalted, softened (8 oz)
- 1 cup granulated sugar 200 grams
- 1 large egg room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Royal Icing
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder or ¼ cup pasteurized egg whites
- 1 teaspoon vanilla
- cold water
Cookie Buttercream Frosting
- 1 stick butter, can be salted or unsalted, softened (114 grams)
- 3 ¾ cup confectioners' sugar (1 pound)
- 3-4 tablespoons milk, whole milk seems to work better
- 1 teaspoon vanilla extract
Instructions
- Mix together the flour and baking powder and set aside.
- In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts.
- Slowly add flour mixture (1 cup at a time) and stir until incorporated
- Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately ⅝" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies.
- Bake the cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow tocool on a wire rack for 5 minutes. For larger cookies, bake at 350 F for a slightly longer time.
Royal Icing
- Beat together the confectioners' sugar and egg whites (or meringue powder), then add vanilla. Add cold water until you get the consistency you need for decorating. Divide and color.
Cookie Buttercream
- In a large mixing bowl, combine softened butter and 1 cup of the sugar and beat until creamy.
- Gradually add another cup of sugar, all the while beating with an electric mixer. Continue gradually adding sugar, alternating with tablespoons of milk, and beating until mixture is smooth and spreadable. Beat in the vanilla.
Notes
This recipe makes about 2 pounds or of dough. The number for cookies you get will vary depending on how big your cutters are and how thick you roll your dough. For icing, I prefer buttercream, but if you need a good royal icing this one works.