That’s How the Cookie Crumbles

The Story:

Hello Foodies! Food Flippers took a long and much needed break, but we are back in the kitchen. We may not be in the kitchen every week but enough to get you through the busy holiday months that are approaching.

Recently, I was asked to make some sugar cookies for a club meeting. I was also asked to decorate those sugar cookies. I took the order with this feeling of dread in my food flipping heart. As much as I love baking, one of the most time consuming and somewhat stressful activities a baker can perform is decorating cakes or cookies. It’s messy, tedious and labor intensive.

I had a new recipe for the cookie portion, which honestly was a bit of a stressor also. Testing a new recipe can be tricky if it is in conjunction with a catering order. Typically, I like to make the recipe at least twice before sharing or using it for an actual event. However, my client asked me to use this specific recipe, so I did.

To my surprise and delight I found this new sugar cookie recipe to be the best one I’ve ever used before. Immediately I thought of my foodie friends with all the holiday baking about to ascend upon us. If decorating sugar cookies with your kids or grandkids is a traditional holiday event, please try this recipe. You’ll never use anything else again. It rolls beautifully and is so buttery and yummy. Add on some Royal Icing or your favorite birthday cake frosting, and you’ve got some lovely cookies. Below is the recipe and pictures of the finished product. I was asked to make fall leaves but naturally any cutter of choice works great.

I used similar fall cutters, like these

The Best Ever Sugar Cookie Recipe:


1 c. unsalted butter, softened (2 sticks)
1 ½ c. sugar
1 egg
1 ½ t. vanilla
½ t. almond
2 ¾ c. plain flour
2 t. baking powder
1 t salt


Preheat oven to 400.
In mixing bowl, cream butter and sugar until light and fluffy.
Beat in egg and extracts.
Mix flour, baking powder and salt.
Add to butter mixture 1 cup at a time, mixing after each addition.
Do NOT chill dough. Divide dough into 2 balls.
On a lightly floured surface, roll each ball into a circle approximately 12 inches wide an 1/8’ thick.
Dip cookie cutter into flour before each use.
Bake cookies on ungreased cookie sheet 6-7 minutes until cookies are lightly browned.
Ice as desired. Makes about 3 dozen cookies.

Decorating Frosting:


6 cups powdered sugar
1 cup Crisco
¼ t. salt
2 t. vanilla extract
¼ cup water
Colored food-safe pastes or gels


Cream together Crisco, adding 1 cup of powdered sugar at a time until smooth.
Add salt and vanilla extract, continue to mix.
Begin to add a tablespoon of water cup to ¼ c. until frosting is the consistency to pipe. You want it a bit stiff but not overly so.
If you need to make multiple colors, separate into bowls and add food save coloring pastes.


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